Easiest Way to Prepare Favorite Vickys Boeuf Bourguignon, GF DF EF SF NF

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When you decide to go on a diet one of the primary things that you will learn is that it is important to record what you eat during the day. Keeping a food journal makes it possible to determine the foods you are eating as well as the foods you are not eating. For example, once you keep a food journal for a few days you might notice that while you eat lots of fruit, you almost never eat any vegetables. Having it all written down will help uou determine the aspects of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

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Write down how you feel when you eat. This will show you whether or not you use food to solve emotional issues. It may also identify the meals you decide on when you are in certain moods. Many individuals will reach for junk foods whenever we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you look closely at how you eat during your different moods and emotional states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now let's go back to vickys boeuf bourguignon, gf df ef sf nf recipe. You can cook vickys boeuf bourguignon, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Boeuf Bourguignon, GF DF EF SF NF:

1. Take 600 grams of diced casserole beef.
2. Get 150 grams of bacon, chopped.
3. Take 150 grams of button mushrooms, quartered.
4. Get 2 of medium onions, diced.
5. Use 100 grams of carrots, chopped.
6. Provide 2 clove of garlic, finely chopped.
7. Get 600 ml of good red wine.
8. Use 200 ml of beef stock.
9. Use 1 1/2 tbsp of cornstarch.
10. Prepare 1 tbsp of tomato puree/paste.
11. Get 2 of bay leaves.
12. You need 2 tsp of dried mixed herbs (marjoram, basil, oregano, thyme, parsley).
13. Take 1/2 tsp of mustard powder.
14. Use 1/4 tsp of ground allspice.
15. Get 2 tbsp of oil for frying.

Instructions to make Vickys Boeuf Bourguignon, GF DF EF SF NF:

1. Put the beef, bacon and vegetables into a casserole dish making sure the beef is on top for easier removal after marinating.
2. Mix the rest of the ingredients in a jug.
3. Pour into the casserole dish, adding enough in to almost cover the beef.
4. Cover and refrigerate overnight.
5. Preheat oven to gas 2 / 150C / 300F.
6. Remove the beef with a slotted spoon and brown off in a frying pan with 2tbsp oil.
7. Put back into the casserole dish, stir, cover and cook for 3 hours until the meat is tender and the sauce is thickened.
8. If you like the sauce thicker, strain it into a pan and boil it to reduce it further while keeping the beef & veg warm.
9. Serve over mashed potato, remember to remove the bay leaves.

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