{"id":279875,"date":"2012-01-24T23:35:00","date_gmt":"2012-01-24T22:35:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/beef-bourguignon"},"modified":"2012-01-24T23:35:00","modified_gmt":"2012-01-24T22:35:00","slug":"beef-bourguignon","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/beef-bourguignon\/","title":{"rendered":"Beef Bourguignon"},"content":{"rendered":"
\n
\n<\/p>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nEveryone has their own recipe for beef bourguignon! But many of you have asked me for my recipe, so today I’m publishing it. I give you my version which I find extremely tasty. This recipe is by no means set in stone, like most savory dishes. You can add your personal touch. I invite you to leave your tips and tricks in the comments. Like many dishes in sauce, this one will be better if prepared the day before! <\/div>\n
\n<\/div>\n
\n<\/div>\n

<\/a><\/a><\/p>\n

Beef bourguignon recipe for 4 people:<\/p>\n

-1kg of chuck <\/span><\/b>
\n-50g of butter <\/span><\/b>
\n-1 small glass of cognac<\/span><\/b>
\n-50cl of red burgundy<\/span><\/b>
\n-40cl of beef broth<\/span><\/b>
\n-1 bouquet garni<\/span><\/b>
\n-2 tablespoons of flour<\/span><\/b>
\n-200g of lardons<\/span><\/b>
\n-24 baby onions<\/span><\/b>
\n-400g of mushrooms <\/span><\/b>
\n-salt pepper<\/span><\/b><\/p>\n

\n
\n<\/i><\/div>\n
\nPrepare the chuck. Remove the hard parts…<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen cut it into pieces.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPlace the meat in a container and add the glass of cognac.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen the red wine.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nLet macerate for at least three hours or overnight in a cool place.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nWhen the meat is ready, dry it well in paper towels, taking care to keep the marinade! <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n
\nMelt 25g of butter in an ovenproof casserole dish.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBrown the meat over very high heat.<\/i><\/div>\n

\n
\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nLet cook until the juice evaporates and the meat is colored.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nRemove the meat from the casserole.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen add the remaining 25g of butter and the flour.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nLet brown on a slightly lower heat.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nAdd the marinade.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen the beef broth. You can leave out the broth and use only wine as you often see, but I prefer my beef bourguignon prepared this way. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nBring to a boil. When the sauce boils, return the meat to the pot. Season with salt and pepper.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nYou can also add the stems of the mushrooms, well cleaned.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAnd finally the bouquet garni.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nClose the lid and place in a low oven (150 degrees) for at least two hours.<\/i><\/div>\n
\nYou can stop cooking at this point if you decide to continue the dish the next day. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nHalf an hour before the two-hour baking time (or the next day), prepare the rest. Brown the lardons in a hot pan.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nWhen they are golden brown, set them aside.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPeel the spring onions and slice the mushrooms (they no longer have their stems, poor things…).<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nBrown the onions in the fat of the lardons in the hot pan. Just color them, not cook them.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAt the end of the two hours, remove the casserole from the oven.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nRemove the feet of the mushrooms.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nRemove the bouquet garni as well, and finally add the lardons and spring onions.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well and add the sliced mushrooms.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix everything together, bring to a boil, then return to the oven for one hour. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nIf the sauce is too liquid at the end of this cooking time, re-cook uncovered (without the lid) over low heat or add a little flour. You should also check the cooking of the meat and vegetables and adjust according to the desired flavours and textures. <\/i><\/div>\n
\nServe hot, with fresh pasta for example… <\/i><\/div>\n

<\/p>\n

\n<\/a><\/div>\n

<\/p>\n

\n<\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Everyone has their own recipe for beef bourguignon! But many of you have asked me for my recipe, so today I’m publishing it. I give you my version which I…<\/p>\n","protected":false},"author":1,"featured_media":34903,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-279875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279875"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279875\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/34903"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}