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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
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></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