{"id":9220,"date":"2017-06-07T00:00:00","date_gmt":"2017-06-06T22:00:00","guid":{"rendered":"https:\/\/www.irenemilito.it\/boeuf-bourguignon-guiso-tipico-frances\/"},"modified":"2017-06-07T00:00:00","modified_gmt":"2017-06-06T22:00:00","slug":"boeuf-bourguignon-guiso-tipico-frances","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/boeuf-bourguignon-guiso-tipico-frances\/","title":{"rendered":"Boeuf bourguignon (guiso tipico franc\u00e8s)"},"content":{"rendered":"<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-aAqI8udAGeE\/WTfDSGFeIwI\/AAAAAAAACP0\/DPIyIf5GYpojcMPNSp-VtYhyuexc4VDUwCLcB\/s1600\/i73725-boeuf-bourguignon.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"610\" data-original-width=\"610\" height=\"320\" src=\"http:\/\/www.irenemilito.it\/es\/wp-content\/uploads\/sites\/3\/2017\/06\/i73725-boeuf-bourguignon.jpg\" width=\"320\" \/><\/a><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<\/div>\n<p>\n<b>Ingredientes:<\/b><br \/>\n<b><br \/><\/b><br \/>\n60 gr de mantequilla<br \/>\n200 gr de panceta (bac\u00f2n), cortada en cubos<br \/>\n3 cebollas medianas picadas<br \/>\n2 kg de solita de cuadril cortada en cubos<br \/>\n40 gr de harina<br \/>\n1 botella de vinto tinto<br \/>\n500 cc de caldo de carne<br \/>\n3 hojas de laurel<br \/>\n2 cucharadas de pur\u00e8 de tomates<br \/>\n3 zanahorias cortadas en cubos<br \/>\n300 gr de champi\u00f1ones fileteados<br \/>\n2 tallos de apio, cortados en cubos<br \/>\nsal al gusto<br \/>\npimienta al gusto<br \/>\nramito de tomillo<\/p>\n<p>\n<b>Preparaci\u00f3n:<\/b><br \/>\n<b><br \/><\/b><br \/>\nDerretir la mantequilla en una olla a fuego mediano. Cocinar las cebollas y la panceta. Retirarlos del fuego y reservar. Saltear la carne y espolvorear con harina hasta que se haya dorado. Rociar con el vino tinto. Volver la panceta y cebollas a la olla. Agregar las hojas de laurel, ramo de tomillo, salsa de tomate, zanahorias, champi\u00f1ones y apio. Salpimentar a gusto. Cocinar a fuego bajo por 3 horas, revolviendo de vez en cuando.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 60 gr de mantequilla 200 gr de panceta (bac\u00f2n), cortada en cubos 3 cebollas medianas picadas 2 kg de solita de cuadril cortada en cubos 40 gr de harina 1 botella de vinto tinto 500 cc de caldo de carne 3 hojas de laurel 2 cucharadas de pur\u00e8 de tomates 3 zanahorias cortadas en&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/boeuf-bourguignon-guiso-tipico-frances\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":9221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[],"class_list":["post-9220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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