{"id":550,"date":"2017-01-04T14:12:53","date_gmt":"2017-01-04T21:12:53","guid":{"rendered":"http:\/\/olivereats.ca\/?p=550"},"modified":"2017-02-19T13:23:43","modified_gmt":"2017-02-19T20:23:43","slug":"beef-bourginon","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2017\/01\/04\/beef-bourginon\/","title":{"rendered":"Beef Bourguignon"},"content":{"rendered":"<p>The best beef recipe ever!\u00a0\u00a0 Thanks to my friend Jean Hamilton for sharing.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">2 1\/2 lb chuck beef (roast usually), trimmed and cut into 1 1\/2&#8243; size pieces<\/li>\n<li class=\"ingredient\">3 tbsp brandy<\/li>\n<li class=\"ingredient\">lots of butter<\/li>\n<li class=\"ingredient\">1\/2\u00a0 to 1 lb small fresh mushrooms, whole is best<\/li>\n<li class=\"ingredient\">1\/2 lb (10 oz ) package of pearl onions (golden if possible), peeled<\/li>\n<li class=\"ingredient\">2 tbsp potatoe starch \/ flour<\/li>\n<li class=\"ingredient\">2 tbsp tomatoe paste<\/li>\n<li class=\"ingredient\">1 1\/2 c good red wine ( 1\/2 a bottle)<\/li>\n<li class=\"ingredient\">3\/4 c dry sherry<\/li>\n<li class=\"ingredient\">3\/4 c ruby port<\/li>\n<li class=\"ingredient\">1 can (10 oz) condensed beef boullion undiluted<\/li>\n<li class=\"ingredient\">1 bay leaf<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Peel the onions and place in a bowl.\u00a0 It is time consuming so get it ready first.<\/li>\n<li class=\"instruction\">In an oven-proof large soup pot, melt 2 tbsp butter and start browning the beef on all sides in small batches.\u00a0 No flour, no seasonings.\u00a0 Add butter as needed to finish browning. Remove small batches from pan and set aside in large bowl.<\/li>\n<li class=\"instruction\">When all the beef is browned, put the beef back into the pan.\u00a0 Warm 2 tbsp of the brandy in a small sauce pan until vapour rises.\u00a0 Flame the brandy and add to the beef. Wait until flames subside.<\/li>\n<li class=\"instruction\">Remove beef to large bowl again and set aside.<\/li>\n<li class=\"instruction\">Add some more butter to pan. Add mushrooms and onions.\u00a0 Saute&#8217; to brown. Remove from pan and add to large bowl with beef.<\/li>\n<li class=\"instruction\">Put potatoe flour and tomatoe paste in a small bowl and stir until well blended.<\/li>\n<li class=\"instruction\">Add the condensed beef boullion to potatoe \/ tomatoe mixture in small amounts, stirring to make a smooth mixture. Set aside.<\/li>\n<li class=\"instruction\">Add the wine to soup pot on low heat.<\/li>\n<li class=\"instruction\">Gradually add the potatoe \/ tomatoe \/ beef boullion mixture to the soup pot.<\/li>\n<li class=\"instruction\">Add sherry and port and wisk into wine mixture.\u00a0 Increase heat and simmer until mixture starts to thicken.<\/li>\n<li class=\"instruction\">Add the beef, mushrooms, onions, bay leaf and remaining 1 tbsp of brandy.<\/li>\n<li class=\"instruction\">Put in oven at 325 for 1 1\/2 hrs.<\/li>\n<li class=\"instruction\">Best if cooled overnight and re-heated next day.\u00a0 Salt and pepper to taste. Serve with boiled potatoes, veggie, and crusty bread.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to <a href=\"http:\/\/website.com\">Jean Hamilton <\/a>for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The best beef recipe ever!\u00a0\u00a0 Thanks to my friend Jean Hamilton for sharing.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14],"tags":[],"class_list":["post-550","post","type-post","status-publish","format-standard","hentry","category-beef"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-8S","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/550"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=550"}],"version-history":[{"count":4,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/550\/revisions"}],"predecessor-version":[{"id":567,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/550\/revisions\/567"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}