{"id":462,"date":"2008-07-10T21:33:10","date_gmt":"2008-07-11T01:33:10","guid":{"rendered":"http:\/\/www.ineedtext.com\/FoodBlog\/?p=462"},"modified":"2008-11-23T03:47:58","modified_gmt":"2008-11-23T07:47:58","slug":"beef-bourguignon-today-tomorrow-for-lunch","status":"publish","type":"post","link":"http:\/\/www.ineedtext.com\/FoodBlog\/beef-bourguignon-today-tomorrow-for-lunch\/","title":{"rendered":"Beef Bourguignon Today & Tomorrow For Lunch."},"content":{"rendered":"

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

Here’s ingredient-by-ingredient instructions and pictures to\u00a0an easy Beef Bourguignon.\u00a0 I’m happy to say that this one turned out great.\u00a0 The\u00a0meat was\u00a0perfectly tender and the broth\u00a0was\u00a0flavorful.\u00a0<\/p>\n

To make the same, heat Olive Oil and Bacon Grease in a dutch oven,\u00a0S\u00a0& P\u00a0some Beef cubes\/chunks\u00a0and\u00a0quickly\u00a0sear until all sides are brown,\u00a0then remove and set aside.\u00a0\u00a0<\/p>\n

\"kabobs-etc-004.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0\u00a0\"searing-beef.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0\u00a0\"kabobs-etc-010.JPG\"<\/a><\/p>\n

Peel and chop\u00a0Onion, Carrots and Potatoes.<\/p>\n

\"kabobs-etc-005.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0 \"kabobs-etc-006.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0\"kabobs-etc-007.JPG\"<\/a><\/p>\n

Saute the Onion for about 5 minutes, then add the Carrots and Potatoes to brown.\u00a0 When sufficiently brown, add\u00a0minced Garlic and cook another minute —\u00a0Then add\u00a0Beef Stock and\u00a0a generous amount of Red Wine.\u00a0\u00a0And return the seared Beef to the pot.<\/p>\n

<\/a>\"onions.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0<\/a>\u00a0\"onion-carrots.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0\u00a0\"kabobs-etc-014.JPG\"<\/a><\/p>\n

\"kabobs-etc-017.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0<\/a>\"wine-pour.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0\"kabobs-etc-019.JPG\"<\/a><\/p>\n

Add\u00a0Mushrooms, Thyme,\u00a0a Bay Leaf and peeled chopped\u00a0Tomatoes.\u00a0 Cover and bake in the oven at 325\u00b0<\/span> for 2 hours.\u00a0 Stir once every 30 minutes or so.<\/p>\n

\"kabobs-etc-020.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0\"kabobs-etc-021.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0\"kabobs-etc-023.JPG\"<\/a><\/p>\n

After a couple hours all will be tender and tasty.\u00a0 And most of the time it’s even better the next day.\u00a0 See the\u00a0notes and link below for more information.<\/p>\n

\"kabobs-etc-022.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0 \"kabobs-etc-026.JPG\"<\/a>\u00a0\u00a0\u00a0\u00a0\"kabobs-etc-036.JPG\"<\/a><\/p>\n

NOTE 1:\u00a0 Other vegetables can be substituted in this recipe.\u00a0 My preference in BB is Parsnips, Carrots and Mushrooms, but use what’s on hand when I really want something.<\/p>\n

NOTE 2:\u00a0 To make a larger portion, simply increase the\u00a0ingredients\u00a0proportionally.<\/p>\n

NOTE 3:\u00a0 Use Top Round, Bottom Round, Chuck, or similar stewing meat that’s on sale.\u00a0 It’ll be tender in this dish.<\/p>\n

Related Link:<\/p>\n

Beef Bourgignon – http:\/\/en.wikipedia.org\/wiki\/Beef_Bourguignon<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Here’s ingredient-by-ingredient instructions and pictures to\u00a0an easy Beef Bourguignon.\u00a0 I’m happy to say that this one turned out great.\u00a0 The\u00a0meat was\u00a0perfectly tender and the broth\u00a0was\u00a0flavorful.\u00a0 To make the same, heat Olive Oil and Bacon Grease in a dutch oven,\u00a0S\u00a0& P\u00a0some Beef cubes\/chunks\u00a0and\u00a0quickly\u00a0sear until all sides are brown,\u00a0then remove and set aside.\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Peel and chop\u00a0Onion, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[175,50,459,1045,41],"tags":[563,1113,570,573,1816,1817,569],"yoast_head":"\nBeef Bourguignon Today & Tomorrow For Lunch. - Nibbles of Tidbits, a Food Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ineedtext.com\/FoodBlog\/beef-bourguignon-today-tomorrow-for-lunch\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"FoodBlog\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ineedtext.com\/FoodBlog\/beef-bourguignon-today-tomorrow-for-lunch\/\",\"url\":\"https:\/\/www.ineedtext.com\/FoodBlog\/beef-bourguignon-today-tomorrow-for-lunch\/\",\"name\":\"Beef Bourguignon Today & Tomorrow For Lunch. - 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