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[value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><span style="-webkit-text-stroke-width: initial;">El bœuf bourguignon (‘buey a la borgoñona’) es un plato tradicional de la </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Francia">cocina francesa</a><span style="-webkit-text-stroke-width: initial;">. Debe su nombre a sus dos ingredientes principales: el </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Buey">buey</a><span style="-webkit-text-stroke-width: initial;"> y el </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Vino">vino</a><span style="-webkit-text-stroke-width: initial;">, dos productos emblemáticos de </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Borgo%C3%B1a">Borgoña</a><span style="-webkit-text-stroke-width: initial;">.</span></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">El plato consiste en un <a href="https://es.wikipedia.org/wiki/Estofado">estofado</a> de <a href="https://es.wikipedia.org/wiki/Buey">buey</a> cocinado en <a href="https://es.wikipedia.org/wiki/Vi%C3%B1edo_de_Borgo%C3%B1a">vino tinto de Borgoña</a>, y aromatizado con <a href="https://es.wikipedia.org/wiki/Ajo">ajo</a>, <a href="https://es.wikipedia.org/wiki/Cebolla">cebollas</a>, <a href="https://es.wikipedia.org/wiki/Zanahoria">zanahorias</a>, <a href="https://es.wikipedia.org/wiki/Sal_com%C3%BAn">sal</a> y un <a href="https://es.wikipedia.org/wiki/Bouquet_garni">bouquet garni</a>. La cocción es larga y se hace a fuego lento. El líquido concentrado resultante de la cocción se suele espesar ligeramente con un <a href="https://es.wikipedia.org/wiki/Roux">roux</a> para darle la consistencia de una salsa. </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">Esta es la receta de Ina Garten, conocida como la Condesa Descalza (Barefoot Contessa).</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">[video:http://www.mefeedia.com/video/65123517 autoplay:0]</div>
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[safe_value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><span style="-webkit-text-stroke-width: initial;">El bœuf bourguignon (‘buey a la borgoñona’) es un plato tradicional de la </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Francia">cocina francesa</a><span style="-webkit-text-stroke-width: initial;">. Debe su nombre a sus dos ingredientes principales: el </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Buey">buey</a><span style="-webkit-text-stroke-width: initial;"> y el </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Vino">vino</a><span style="-webkit-text-stroke-width: initial;">, dos productos emblemáticos de </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Borgo%C3%B1a">Borgoña</a><span style="-webkit-text-stroke-width: initial;">.</span></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">El plato consiste en un <a href="https://es.wikipedia.org/wiki/Estofado">estofado</a> de <a href="https://es.wikipedia.org/wiki/Buey">buey</a> cocinado en <a href="https://es.wikipedia.org/wiki/Vi%C3%B1edo_de_Borgo%C3%B1a">vino tinto de Borgoña</a>, y aromatizado con <a href="https://es.wikipedia.org/wiki/Ajo">ajo</a>, <a href="https://es.wikipedia.org/wiki/Cebolla">cebollas</a>, <a href="https://es.wikipedia.org/wiki/Zanahoria">zanahorias</a>, <a href="https://es.wikipedia.org/wiki/Sal_com%C3%BAn">sal</a> y un <a href="https://es.wikipedia.org/wiki/Bouquet_garni">bouquet garni</a>. La cocción es larga y se hace a fuego lento. El líquido concentrado resultante de la cocción se suele espesar ligeramente con un <a href="https://es.wikipedia.org/wiki/Roux">roux</a> para darle la consistencia de una salsa. </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">Esta es la receta de Ina Garten, conocida como la Condesa Descalza (Barefoot Contessa).</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">
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[value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Precaliente el horno a 250 grados F.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Calentar el aceite de oliva en una olla grande. Agregue el tocino y cocine a fuego medio durante 10 minutos, revolviendo ocasionalmente, hasta que el tocino esté ligeramente dorado. Retire el tocino con una espumadera a un plato grande.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Secar los cubos de carne con toallas de papel y luego espolvorear con sal y pimienta. En lotes en capas individuales, dorar la carne en el aceite caliente durante 3 a 5 minutos, dando vuelta a marrón en todos los lados. Retire los cubos braseado a la placa con el tocino y continuar abrasador hasta que se dore toda la carne. Ponga a un lado.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Mezcle las zanahorias y cebolla, 1 cucharada de sal y 2 cucharaditas de pimienta en la grasa de la sartén y cocine durante 10 a 15 minutos, revolviendo ocasionalmente, hasta que las cebollas estén ligeramente dorados. Agregue el ajo y cocine por 1 minuto más. Añadir el coñac, un paso atrás, y encender con un fósforo para quemar el alcohol. Ponga la carne y el tocino de nuevo en la olla con los jugos. Añadir la botella de vino y caldo de carne suficiente para casi cubrir la carne. Añadir la pasta de tomate y tomillo. Llevar a fuego lento, cubra la olla con una tapa de cierre hermético y lo colocan en el horno durante aproximadamente 1 1/4 horas o hasta que la carne y las verduras son muy tiernas al pincharlas con un tenedor.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Combine 2 cucharadas de mantequilla y la harina con un tenedor y revuelva en el guiso. Añadir las cebollas congeladas. Saltear las setas en 2 cucharadas de mantequilla durante 10 minutos hasta que se dore y luego añadir al guiso. Traiga el guiso a ebullición en la parte superior de la estufa, y luego bajar el fuego y cocine a fuego lento durante 15 minutos. Sazone al gusto.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Para servir, tostar el pan en el tostador o el horno. Frote cada rebanada en 1 lado con un diente de corte de ajo. Para cada porción, cuchara el estofado sobre una rebanada de pan y espolvorear con perejil.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Preheat the oven to 250 degrees F.</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.</em></div>
[format] => editor_de_texto
[safe_value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Precaliente el horno a 250 grados F.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Calentar el aceite de oliva en una olla grande. Agregue el tocino y cocine a fuego medio durante 10 minutos, revolviendo ocasionalmente, hasta que el tocino esté ligeramente dorado. Retire el tocino con una espumadera a un plato grande.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Secar los cubos de carne con toallas de papel y luego espolvorear con sal y pimienta. En lotes en capas individuales, dorar la carne en el aceite caliente durante 3 a 5 minutos, dando vuelta a marrón en todos los lados. Retire los cubos braseado a la placa con el tocino y continuar abrasador hasta que se dore toda la carne. Ponga a un lado.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Mezcle las zanahorias y cebolla, 1 cucharada de sal y 2 cucharaditas de pimienta en la grasa de la sartén y cocine durante 10 a 15 minutos, revolviendo ocasionalmente, hasta que las cebollas estén ligeramente dorados. Agregue el ajo y cocine por 1 minuto más. Añadir el coñac, un paso atrás, y encender con un fósforo para quemar el alcohol. Ponga la carne y el tocino de nuevo en la olla con los jugos. Añadir la botella de vino y caldo de carne suficiente para casi cubrir la carne. Añadir la pasta de tomate y tomillo. Llevar a fuego lento, cubra la olla con una tapa de cierre hermético y lo colocan en el horno durante aproximadamente 1 1/4 horas o hasta que la carne y las verduras son muy tiernas al pincharlas con un tenedor.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Combine 2 cucharadas de mantequilla y la harina con un tenedor y revuelva en el guiso. Añadir las cebollas congeladas. Saltear las setas en 2 cucharadas de mantequilla durante 10 minutos hasta que se dore y luego añadir al guiso. Traiga el guiso a ebullición en la parte superior de la estufa, y luego bajar el fuego y cocine a fuego lento durante 15 minutos. Sazone al gusto.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Para servir, tostar el pan en el tostador o el horno. Frote cada rebanada en 1 lado con un diente de corte de ajo. Para cada porción, cuchara el estofado sobre una rebanada de pan y espolvorear con perejil.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Preheat the oven to 250 degrees F.</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.</em></div>
)
)
)
[field_receta_ingredientes] => Array
(
[und] => Array
(
[0] => Array
(
[value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Terminado En / Ready In:</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">1 hr 45 min</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Prepare en / Prepare In: 30 min</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Cocine en / Cook in: 1 hr 15 min</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Sirve Seis / Serves 6</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">1 cucharada de aceite de oliva bueno</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">8 oz seca corte central curada Applewood tocino ahumado, picado</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 1/2 libras de la tirada de res cortada en cubos de 1 pulgada</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Sal kosher</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Pimienta recién molida negro</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de zanahorias, cortadas en diagonal en trozos de 1 pulgada</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 cebollas amarillas, en rodajas</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 cucharaditas de ajo picado (2 dientes)</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1/2 taza de Cognac</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 (750 ml.) Botella buen vino tinto seco como Cote du Rhone o Pinot Noir</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 lata (2 tazas) de caldo de res</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 cucharada de pasta de tomate</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 cucharadita de hojas de tomillo fresco (media cucharadita de seca)</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">4 cucharadas de mantequilla sin sal, a temperatura ambiente, divididos</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">3 cucharadas de harina para todo uso</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de cebollas enteras congeladas</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de champiñones frescos tallos descartados, tapas gruesas rodajas</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Por porción:</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Pan artesanal, tostado a la plancha y frotada con ajo</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1/2 taza de perejil fresco picado, opcional</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 tablespoon good olive oil</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>8 ounces dry cured center cut applewood smoked bacon, diced</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 1/2 pounds chuck beef cut into 1-inch cubes</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Kosher salt</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Freshly ground black pepper</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound carrots, sliced diagonally into 1-inch chunks</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 yellow onions, sliced</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 teaspoons chopped garlic (2 cloves)</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1/2 cup Cognac</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 can (2 cups) beef broth</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 tablespoon tomato paste</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 teaspoon fresh thyme leaves (1/2 teaspoon dried)</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>4 tablespoons unsalted butter at room temperature, divided</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>3 tablespoons all-purpose flour</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound frozen whole onions</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound fresh mushrooms stems discarded, caps thickly sliced</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>For serving:</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1/2 cup chopped fresh parsley, optional</em></div>
[format] => editor_de_texto
[safe_value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Terminado En / Ready In:</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">1 hr 45 min</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Prepare en / Prepare In: 30 min</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Cocine en / Cook in: 1 hr 15 min</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Sirve Seis / Serves 6</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">1 cucharada de aceite de oliva bueno</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">8 oz seca corte central curada Applewood tocino ahumado, picado</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 1/2 libras de la tirada de res cortada en cubos de 1 pulgada</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Sal kosher</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Pimienta recién molida negro</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de zanahorias, cortadas en diagonal en trozos de 1 pulgada</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 cebollas amarillas, en rodajas</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 cucharaditas de ajo picado (2 dientes)</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1/2 taza de Cognac</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 (750 ml.) Botella buen vino tinto seco como Cote du Rhone o Pinot Noir</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 lata (2 tazas) de caldo de res</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 cucharada de pasta de tomate</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 cucharadita de hojas de tomillo fresco (media cucharadita de seca)</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">4 cucharadas de mantequilla sin sal, a temperatura ambiente, divididos</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">3 cucharadas de harina para todo uso</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de cebollas enteras congeladas</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de champiñones frescos tallos descartados, tapas gruesas rodajas</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Por porción:</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Pan artesanal, tostado a la plancha y frotada con ajo</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1/2 taza de perejil fresco picado, opcional</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 tablespoon good olive oil</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>8 ounces dry cured center cut applewood smoked bacon, diced</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 1/2 pounds chuck beef cut into 1-inch cubes</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Kosher salt</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Freshly ground black pepper</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound carrots, sliced diagonally into 1-inch chunks</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 yellow onions, sliced</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 teaspoons chopped garlic (2 cloves)</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1/2 cup Cognac</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 can (2 cups) beef broth</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 tablespoon tomato paste</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 teaspoon fresh thyme leaves (1/2 teaspoon dried)</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>4 tablespoons unsalted butter at room temperature, divided</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>3 tablespoons all-purpose flour</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound frozen whole onions</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound fresh mushrooms stems discarded, caps thickly sliced</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>For serving:</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1/2 cup chopped fresh parsley, optional</em></div>
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[value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><span style="-webkit-text-stroke-width: initial;">El bœuf bourguignon (‘buey a la borgoñona’) es un plato tradicional de la </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Francia">cocina francesa</a><span style="-webkit-text-stroke-width: initial;">. Debe su nombre a sus dos ingredientes principales: el </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Buey">buey</a><span style="-webkit-text-stroke-width: initial;"> y el </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Vino">vino</a><span style="-webkit-text-stroke-width: initial;">, dos productos emblemáticos de </span><a style="-webkit-text-stroke-width: initial;" href="https://es.wikipedia.org/wiki/Borgo%C3%B1a">Borgoña</a><span style="-webkit-text-stroke-width: initial;">.</span></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">El plato consiste en un <a href="https://es.wikipedia.org/wiki/Estofado">estofado</a> de <a href="https://es.wikipedia.org/wiki/Buey">buey</a> cocinado en <a href="https://es.wikipedia.org/wiki/Vi%C3%B1edo_de_Borgo%C3%B1a">vino tinto de Borgoña</a>, y aromatizado con <a href="https://es.wikipedia.org/wiki/Ajo">ajo</a>, <a href="https://es.wikipedia.org/wiki/Cebolla">cebollas</a>, <a href="https://es.wikipedia.org/wiki/Zanahoria">zanahorias</a>, <a href="https://es.wikipedia.org/wiki/Sal_com%C3%BAn">sal</a> y un <a href="https://es.wikipedia.org/wiki/Bouquet_garni">bouquet garni</a>. La cocción es larga y se hace a fuego lento. El líquido concentrado resultante de la cocción se suele espesar ligeramente con un <a href="https://es.wikipedia.org/wiki/Roux">roux</a> para darle la consistencia de una salsa. </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">Esta es la receta de Ina Garten, conocida como la Condesa Descalza (Barefoot Contessa).</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">[video:http://www.mefeedia.com/video/65123517 autoplay:0]</div>
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<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">El plato consiste en un <a href="https://es.wikipedia.org/wiki/Estofado">estofado</a> de <a href="https://es.wikipedia.org/wiki/Buey">buey</a> cocinado en <a href="https://es.wikipedia.org/wiki/Vi%C3%B1edo_de_Borgo%C3%B1a">vino tinto de Borgoña</a>, y aromatizado con <a href="https://es.wikipedia.org/wiki/Ajo">ajo</a>, <a href="https://es.wikipedia.org/wiki/Cebolla">cebollas</a>, <a href="https://es.wikipedia.org/wiki/Zanahoria">zanahorias</a>, <a href="https://es.wikipedia.org/wiki/Sal_com%C3%BAn">sal</a> y un <a href="https://es.wikipedia.org/wiki/Bouquet_garni">bouquet garni</a>. La cocción es larga y se hace a fuego lento. El líquido concentrado resultante de la cocción se suele espesar ligeramente con un <a href="https://es.wikipedia.org/wiki/Roux">roux</a> para darle la consistencia de una salsa. </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">Esta es la receta de Ina Garten, conocida como la Condesa Descalza (Barefoot Contessa).</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">
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[value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Precaliente el horno a 250 grados F.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Calentar el aceite de oliva en una olla grande. Agregue el tocino y cocine a fuego medio durante 10 minutos, revolviendo ocasionalmente, hasta que el tocino esté ligeramente dorado. Retire el tocino con una espumadera a un plato grande.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Secar los cubos de carne con toallas de papel y luego espolvorear con sal y pimienta. En lotes en capas individuales, dorar la carne en el aceite caliente durante 3 a 5 minutos, dando vuelta a marrón en todos los lados. Retire los cubos braseado a la placa con el tocino y continuar abrasador hasta que se dore toda la carne. Ponga a un lado.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Mezcle las zanahorias y cebolla, 1 cucharada de sal y 2 cucharaditas de pimienta en la grasa de la sartén y cocine durante 10 a 15 minutos, revolviendo ocasionalmente, hasta que las cebollas estén ligeramente dorados. Agregue el ajo y cocine por 1 minuto más. Añadir el coñac, un paso atrás, y encender con un fósforo para quemar el alcohol. Ponga la carne y el tocino de nuevo en la olla con los jugos. Añadir la botella de vino y caldo de carne suficiente para casi cubrir la carne. Añadir la pasta de tomate y tomillo. Llevar a fuego lento, cubra la olla con una tapa de cierre hermético y lo colocan en el horno durante aproximadamente 1 1/4 horas o hasta que la carne y las verduras son muy tiernas al pincharlas con un tenedor.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Combine 2 cucharadas de mantequilla y la harina con un tenedor y revuelva en el guiso. Añadir las cebollas congeladas. Saltear las setas en 2 cucharadas de mantequilla durante 10 minutos hasta que se dore y luego añadir al guiso. Traiga el guiso a ebullición en la parte superior de la estufa, y luego bajar el fuego y cocine a fuego lento durante 15 minutos. Sazone al gusto.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Para servir, tostar el pan en el tostador o el horno. Frote cada rebanada en 1 lado con un diente de corte de ajo. Para cada porción, cuchara el estofado sobre una rebanada de pan y espolvorear con perejil.</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Preheat the oven to 250 degrees F.</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.</em></div>
[format] => editor_de_texto
[safe_value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Precaliente el horno a 250 grados F.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Calentar el aceite de oliva en una olla grande. Agregue el tocino y cocine a fuego medio durante 10 minutos, revolviendo ocasionalmente, hasta que el tocino esté ligeramente dorado. Retire el tocino con una espumadera a un plato grande.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Secar los cubos de carne con toallas de papel y luego espolvorear con sal y pimienta. En lotes en capas individuales, dorar la carne en el aceite caliente durante 3 a 5 minutos, dando vuelta a marrón en todos los lados. Retire los cubos braseado a la placa con el tocino y continuar abrasador hasta que se dore toda la carne. Ponga a un lado.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Mezcle las zanahorias y cebolla, 1 cucharada de sal y 2 cucharaditas de pimienta en la grasa de la sartén y cocine durante 10 a 15 minutos, revolviendo ocasionalmente, hasta que las cebollas estén ligeramente dorados. Agregue el ajo y cocine por 1 minuto más. Añadir el coñac, un paso atrás, y encender con un fósforo para quemar el alcohol. Ponga la carne y el tocino de nuevo en la olla con los jugos. Añadir la botella de vino y caldo de carne suficiente para casi cubrir la carne. Añadir la pasta de tomate y tomillo. Llevar a fuego lento, cubra la olla con una tapa de cierre hermético y lo colocan en el horno durante aproximadamente 1 1/4 horas o hasta que la carne y las verduras son muy tiernas al pincharlas con un tenedor.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Combine 2 cucharadas de mantequilla y la harina con un tenedor y revuelva en el guiso. Añadir las cebollas congeladas. Saltear las setas en 2 cucharadas de mantequilla durante 10 minutos hasta que se dore y luego añadir al guiso. Traiga el guiso a ebullición en la parte superior de la estufa, y luego bajar el fuego y cocine a fuego lento durante 15 minutos. Sazone al gusto.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Para servir, tostar el pan en el tostador o el horno. Frote cada rebanada en 1 lado con un diente de corte de ajo. Para cada porción, cuchara el estofado sobre una rebanada de pan y espolvorear con perejil.</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Preheat the oven to 250 degrees F.</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.</em></div>
)
)
)
[field_receta_ingredientes] => Array
(
[und] => Array
(
[0] => Array
(
[value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Terminado En / Ready In:</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">1 hr 45 min</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Prepare en / Prepare In: 30 min</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Cocine en / Cook in: 1 hr 15 min</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Sirve Seis / Serves 6</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">1 cucharada de aceite de oliva bueno</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">8 oz seca corte central curada Applewood tocino ahumado, picado</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 1/2 libras de la tirada de res cortada en cubos de 1 pulgada</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Sal kosher</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Pimienta recién molida negro</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de zanahorias, cortadas en diagonal en trozos de 1 pulgada</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 cebollas amarillas, en rodajas</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 cucharaditas de ajo picado (2 dientes)</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1/2 taza de Cognac</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 (750 ml.) Botella buen vino tinto seco como Cote du Rhone o Pinot Noir</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 lata (2 tazas) de caldo de res</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 cucharada de pasta de tomate</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 cucharadita de hojas de tomillo fresco (media cucharadita de seca)</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">4 cucharadas de mantequilla sin sal, a temperatura ambiente, divididos</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">3 cucharadas de harina para todo uso</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de cebollas enteras congeladas</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de champiñones frescos tallos descartados, tapas gruesas rodajas</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Por porción:</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Pan artesanal, tostado a la plancha y frotada con ajo</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1/2 taza de perejil fresco picado, opcional</div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 tablespoon good olive oil</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>8 ounces dry cured center cut applewood smoked bacon, diced</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 1/2 pounds chuck beef cut into 1-inch cubes</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Kosher salt</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Freshly ground black pepper</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound carrots, sliced diagonally into 1-inch chunks</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 yellow onions, sliced</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 teaspoons chopped garlic (2 cloves)</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1/2 cup Cognac</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 can (2 cups) beef broth</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 tablespoon tomato paste</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 teaspoon fresh thyme leaves (1/2 teaspoon dried)</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>4 tablespoons unsalted butter at room temperature, divided</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>3 tablespoons all-purpose flour</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound frozen whole onions</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound fresh mushrooms stems discarded, caps thickly sliced</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>For serving:</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove</em></div><div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1/2 cup chopped fresh parsley, optional</em></div>
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[safe_value] => <div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Terminado En / Ready In:</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">1 hr 45 min</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Prepare en / Prepare In: 30 min</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Cocine en / Cook in: 1 hr 15 min</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b;">Sirve Seis / Serves 6</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #1b1b1b; -webkit-text-stroke-color: #1b1b1b; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; color: #252525; -webkit-text-stroke-color: #252525;">1 cucharada de aceite de oliva bueno</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">8 oz seca corte central curada Applewood tocino ahumado, picado</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 1/2 libras de la tirada de res cortada en cubos de 1 pulgada</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Sal kosher</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Pimienta recién molida negro</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de zanahorias, cortadas en diagonal en trozos de 1 pulgada</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 cebollas amarillas, en rodajas</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">2 cucharaditas de ajo picado (2 dientes)</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1/2 taza de Cognac</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 (750 ml.) Botella buen vino tinto seco como Cote du Rhone o Pinot Noir</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 lata (2 tazas) de caldo de res</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 cucharada de pasta de tomate</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 cucharadita de hojas de tomillo fresco (media cucharadita de seca)</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">4 cucharadas de mantequilla sin sal, a temperatura ambiente, divididos</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">3 cucharadas de harina para todo uso</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de cebollas enteras congeladas</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1 libra de champiñones frescos tallos descartados, tapas gruesas rodajas</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Por porción:</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">Pan artesanal, tostado a la plancha y frotada con ajo</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;">1/2 taza de perejil fresco picado, opcional</div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"> </div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 tablespoon good olive oil</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>8 ounces dry cured center cut applewood smoked bacon, diced</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 1/2 pounds chuck beef cut into 1-inch cubes</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Kosher salt</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Freshly ground black pepper</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound carrots, sliced diagonally into 1-inch chunks</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 yellow onions, sliced</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>2 teaspoons chopped garlic (2 cloves)</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1/2 cup Cognac</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 can (2 cups) beef broth</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 tablespoon tomato paste</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 teaspoon fresh thyme leaves (1/2 teaspoon dried)</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>4 tablespoons unsalted butter at room temperature, divided</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>3 tablespoons all-purpose flour</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound frozen whole onions</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1 pound fresh mushrooms stems discarded, caps thickly sliced</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>For serving:</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000; min-height: 16px;"><em> </em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove</em></div>
<div style="font-family: Helvetica; -webkit-text-stroke-width: initial; margin: 0px; font-size: 13px; line-height: normal; -webkit-text-stroke-color: #000000;"><em>1/2 cup chopped fresh parsley, optional</em></div>
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