{"id":42062,"date":"2019-03-15T10:47:43","date_gmt":"2019-03-15T10:47:43","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/?p=42062"},"modified":"2019-03-15T10:47:43","modified_gmt":"2019-03-15T10:47:43","slug":"recipe-beef-bourgignon","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2019\/03\/15\/recipe-beef-bourgignon\/","title":{"rendered":"[recipe] Beef Bourgignon"},"content":{"rendered":"

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

1.5kg lean stewing beef cut into 2-inch cubes
\n6 slices bacon
\n2 carrots, sliced
\n10-12 small pearl onions OR 1 small white onion, diced
\n300g mushrooms, sliced
\n500ml red wine, young and full-bodied (Pinot Noir or Gamay – Beaujolais, Cotes du Rhone or Burgundy)
\n500ml beef stock
\n1 tbsp tomato paste
\n125ml tomato sauce
\n30g (1\/4 cup) flour
\nsalt and pepper
\n1\/2 tspthyme
\n1 bay leaf
\nolive oil<\/p>\n

Preheat the oven to 175C\/350F. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
\nSalt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
\nAdd the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
\nAdd the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
\nAdd the beef and the vegetables and bacon back to the pot and stir. Add thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1.5-2 hours until the beef is tender.<\/p>\n","protected":false},"excerpt":{"rendered":"

1.5kg lean stewing beef cut into 2-inch cubes 6 slices bacon 2 carrots, sliced 10-12 small pearl onions OR 1 small white onion, diced 300g mushrooms, sliced 500ml red wine, young and full-bodied (Pinot Noir or Gamay – Beaujolais, Cotes du Rhone or Burgundy) 500ml beef stock 1 tbsp tomato paste 125ml tomato sauce 30g…<\/p>\n

Read More “[recipe] Beef Bourgignon”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-42062","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-aWq","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/42062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=42062"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/42062\/revisions"}],"predecessor-version":[{"id":42064,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/42062\/revisions\/42064"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=42062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=42062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=42062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}