{"id":1862,"date":"2013-02-01T15:44:21","date_gmt":"2013-02-01T22:44:21","guid":{"rendered":"https:\/\/somimag.com\/?post_type=article&p=1862"},"modified":"2013-02-04T11:15:30","modified_gmt":"2013-02-04T18:15:30","slug":"chefs-table-2","status":"publish","type":"post","link":"https:\/\/somimag.com\/chefs-table-2\/","title":{"rendered":"CHEF’S TABLE"},"content":{"rendered":"<\/a>

BEEF BOURGUIGNON<\/strong><\/p>\n

CHEF<\/strong> Diane Roos
\nRESTAURANT<\/strong> La Crepe Bistro<\/p>\n

FACTS<\/strong>\u00a0 It\u2019s now been two years since acquiring the restaurant, where Diane brings her passion for simple French cooking to appreciative diners. \u00a0 \u00a0<\/em><\/p>\n

SOMI\u00a0KITCHENS<\/strong> Recipes from our Town Center Chefs<\/span><\/p>\n

INGREDIENTS<\/strong> Serves 6 – 8 persons,\u00a04 lb boneless stew beef cut into large chunks,\u00a0<\/span>3 carrots,\u00a0<\/span>1 branch of celery,\u00a0<\/span>2 peeled and diced tomatoes,\u00a0<\/span>2 onions,\u00a0<\/span>4 gloves garlic,\u00a0<\/span>1\/2 cup of flour,\u00a0<\/span>1 bottle of red wine,\u00a0<\/span>1 bouquet garni (bay leaf, thyme, parsley),\u00a0<\/span>2 tablespoons of olive oil<\/span><\/p>\n

Preparation:
\n<\/strong>Heat the oil in a large pan,\u00a0<\/span>Put the meat in the flour, then brown the meat on all sides, remove from the pan when it\u2019s done,\u00a0<\/span>Do the same for the onion, cook until tender and\u00a0<\/span>lightly golden,\u00a0<\/span>Put back all the meat into the pan,\u00a0<\/span>Put the wine in the hot pan,\u00a0<\/span>Put all the ingredients in the pan, salt and pepper<\/span><\/p>\n

Cover the pot and let it simmer until the meat is tender (at least 2 hours), stirring every 20 minutes.\u00a0 Add more wine as necessary.\u00a0<\/span>Serve with a side of fried potatoes.<\/span><\/p>\n

Bon App\u00e9tit!\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

BEEF BOURGUIGNON CHEF Diane Roos RESTAURANT La Crepe Bistro FACTS\u00a0 It\u2019s now been two years since acquiring the restaurant, where Diane brings her passion for simple French cooking to appreciative diners. \u00a0 \u00a0 SOMI\u00a0KITCHENS Recipes from our Town Center Chefs INGREDIENTS Serves 6 – 8 persons,\u00a04 lb boneless stew beef cut into large chunks,\u00a03 carrots,\u00a01<\/p>\n

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