\n
<\/br>
\n
![\"boeuf-bourguignon\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/07\/boeuf-bourguignon-1.jpg?resize=333%2C500\" "\\"boeuf-bourguignon\\"")
<\/p>\nIngr\u00e9dients<\/strong><\/p>\n 800 g de b\u0153uf 1.Pr\u00e9parer les ingr\u00e9dients : d\u00e9couper la viande en cubes de 50 g ; hacher les oignons et l\u2019ail ; couper les champignons en quartiers, les carottes en gros morceaux.<\/p>\n 2.Dans une Cocotte minute, mettre l\u2019huile et le beurre et y faire revenir les lardons. Ensuite les retirer, les r\u00e9server et mettre \u00e0 la place les morceaux de viande. Faire colorer ces derniers, ajouter l\u2019oignon et laisser dorer. Saupoudrer de la farine en remuant. Verser le vin rouge, mettre les lardons, les champignons, l\u2019ail et le bouquet garni. Assaisonner et fermer la cocotte. <\/p>\n 3.D\u00e8s que la vapeur s\u2019\u00e9chappe, baisser le feu et laisser cuire 30 minutes environ. Le succ\u00e8s \u00e0 table est garanti !<\/p>\n","protected":false},"author":18,"featured_media":3091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[38,45,52,67,147],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/boeuf-bourguignon-1.jpg?fit=333%2C500","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":36,"url":"http:\/\/www.epicuria.fr\/index.php\/2008\/01\/01\/36-jadore-les-blancs-de-bourgogne\/","url_meta":{"origin":1850,"position":0},"title":"J’adore les blancs de Bourgogne !","date":"1 janvier 2008","format":false,"excerpt":"J'adore les blancs de Bourgogne.Je ne me fais donc pas prier pour en go\u00fbter. Ici, un mercurey 1er cru, En sazenay 2005 de Tupinier Batista. D\u00e9gust\u00e9 \u00e0 quatre, tout le monde l'a aim\u00e9. Je l'ai trouv\u00e9 un poil trop vin de pute, mais chacun ses go\u00fbts, hein? Trop dans les\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1823,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/13\/1823-la-cocotte-minute-les-astuces\/","url_meta":{"origin":1850,"position":1},"title":"La Cocotte minute : les astuces","date":"13 juillet 2010","format":false,"excerpt":"Avec nos conseils pratiques, vous n'h\u00e9siterez plus \u00e0 sortir votre l'autocuiseur du placard.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/cocotte_minute.jpg?fit=1200%2C901&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1837,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/19\/1837-poulet-aux-legumes\/","url_meta":{"origin":1850,"position":2},"title":"Poulet aux l\u00e9gumes","date":"19 juillet 2010","format":false,"excerpt":"Une recette pr\u00e9par\u00e9e en Cocotte minute, elle est donc rapide... mais pas en moins d\u00e9licieuse !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/poulet-aux-legumes-1024x845.jpg?fit=1024%2C845&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1817,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/17\/1817-filet-mignon-de-porc-aux-legumes\/","url_meta":{"origin":1850,"position":3},"title":"Filet mignon de porc aux l\u00e9gumes","date":"17 juillet 2010","format":false,"excerpt":"Confectionnez ce plat en Cocotte minute, qui permet une cuisson rapide et sans surveillance. En plus, pr\u00e9par\u00e9 de cette mani\u00e8re, le filet mignon de porc est alors cuit \u00e0 point et tr\u00e8s tendre. Excellente recette qui peut se faire avec les l\u00e9gumes du moment. Ingr\u00e9dients 1 filet mignon de porc\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/filet-mignon-de-porc-aux-legumes-1.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":502,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/31\/502-maquereaux-au-vin-blanc\/","url_meta":{"origin":1850,"position":4},"title":"Maquereaux au vin blanc","date":"31 ao\u00fbt 2009","format":false,"excerpt":"Bien meilleurs que la conserve !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/maquereaux-au-vin-blanc-1.jpg?fit=500%2C374&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2029,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/02\/2029-cailles-aux-raisins\/","url_meta":{"origin":1850,"position":5},"title":"Cailles aux raisins","date":"2 octobre 2010","format":false,"excerpt":"Une sp\u00e9cialit\u00e9 de la cuisine d'automne qui marie \u00e0 merveille la d\u00e9licatesse du raisin avec la chair fine de la caille.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/caille-aux-raisins.jpg?fit=300%2C225&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1850"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1850"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1850\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3091"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1850"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 oignons
\n2 gousses d\u2019ail
\n2 cuill\u00e8res \u00e0 soupe de farine
\n50 cl de vin rouge de Bourgogne
\n100 g de lardons natures
\n150 g de champignons frais
\n3 carottes
\n50 g de beurre
\n2 cuill\u00e8res \u00e0 soupe d\u2019huile
\n1 bouquet garni
\nsel, poivre
\n
<\/br>
\nPr\u00e9paration<\/strong><\/p>\n
\n4.Ouvrir la cocotte. Retirer le bouquet garni et servir le plat dans des assiettes, accompagn\u00e9 d\u2019une pur\u00e9e de pommes de terre ou de p\u00e2tes fra\u00eeches. <\/p>\n","protected":false},"excerpt":{"rendered":"