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+<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Beef Bourguignon</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 oz</td><td>pork belly / bacon</td></tr><tr><td>3 lbs</td><td>lean stew beef (in bite-sized pieces)</td></tr><tr><td>3 cups</td><td>red wine (young &amp; full-bodied)</td></tr><tr><td>3 cups</td><td>beef stock</td></tr><tr><td>3½ tbsp</td><td>olive oil</td></tr><tr><td>3½ tbsp</td><td>butter</td></tr><tr><td>20</td><td>small white onions</td></tr><tr><td>1</td><td>yellow onion (chopped)</td></tr><tr><td>1 tbsp</td><td>tomato paste</td></tr><tr><td>2 cloves</td><td>garlic (minced)</td></tr><tr><td>½ tsp</td><td>thyme</td></tr><tr><td>1</td><td>bay leaf (crumbled)</td></tr><tr><td>1</td><td>herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)</td></tr><tr><td>1 lb</td><td>mushrooms (quartered)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td></td><td>salt &amp; pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat oven to 450°F.</td><td></td></tr><tr><td>2</td><td>Remove the rind from the pork belly &amp; and cut into lardons (sticks ¼" × 1½"). Simmer in 6 
+cups of water then drain and dry.</td><td>10 min</td></tr><tr><td>3</td><td>Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly 
+browned. Remove to a small bowl with a slotted spoon.</td><td>2-3 min</td></tr><tr><td>4</td><td>Raise heat on cast-iron skillet until almost smoking.  Brown the beef a few pieces at a time 
+and set aside with the lardons.</td><td>10 min</td></tr><tr><td>5</td><td>Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables 
+and discard the excess fat.</td><td>5 min</td></tr><tr><td>6</td><td>Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the 
+cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.</td><td>8 min</td></tr><tr><td>7</td><td>Stir in the wine and enough beef stock to cover (2-3 cups).  Add the tomato paste, garlic, 
+herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust 
+temperature to ensure the liquid is just simmering the entire time.</td><td>3-4 hours</td></tr><tr><td>8</td><td>Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.</td><td>2 min</td></tr><tr><td>9</td><td>Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as 
+evenly as possible, and taking care not to break their skins.</td><td>10 min</td></tr><tr><td>10</td><td>Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the 
+onions are tender and the liquid has evaporated.  Discard the herb bouquet and set the onions 
+aside.</td><td>40-50 min</td></tr><tr><td>11</td><td>Clean the second skillet and heat remaining olive oil and butter over high heat.  Once 
+foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.</td><td>4-5 min</td></tr><tr><td>12</td><td>Once the meat in the first skillet is tender (from step 7), pour out the content of the 
+skillet into a sieve, retaining the liquid in a large saucepan.</td><td>1 min</td></tr><tr><td>13</td><td>Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the 
+onions and mushrooms on top.</td><td>1 min</td></tr><tr><td>14</td><td>Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the 
+excess fat as it rises until you have a sauce thick enough to cover the back of a spoon.  Add 
+stock if the sauce is too thick, continue simmering if too thin.</td><td>15 min</td></tr><tr><td>15</td><td>Pour the sauce over the meat, onions, and mushrooms in the first skillet.</td><td>1 min</td></tr></table></section></body></html>