Butter Me Up! Baked Butter Bean, Bacon and Thyme Cassoulet Recipe - Food.com lardon,    tomato paste,    olive oil,    thyme,    pepper,    dried garlic,    lima bean,    onion,    garlic,    tomato,    bacon,    salt,    parmesan cheese,    bread crumbs,    sugar,    red wine,    creme freche Serving Size: 1 (285) g   Servings Per Recipe: 3   AMT. PER SERVING % DAILY VALUE   Calories: 763.1   Calories from Fat 348 g 46 %   Total Fat 38.7 g 59 %   Saturated Fat 15.3 g 76 %   Cholesterol 106.6 mg 3...

Coq Au Vin Recipe | olivemagazine chicken leg,    lardon,    tomato paste,    chicken stock,    olive oil,    thyme,    parsley,    bay leaf,    button mushroom/champignon,    shallot,    garlic,    red wine,    flour Coq Au Vin sees chicken slow-cooked with red wine, lardons, garlic, herbs and mushrooms until super tender. It's classic comfort food that's rich in flavour STEP 1   Heat the oil in a large pan...

One Pot Chunky Beef Bourguignonne Recipe - Food.com beef stewing meat,    lardon,    pancetta,    tomato paste,    beef steak,    olive oil,    thyme,    pepper,    button mushroom/champignon,    shallot,    garlic,    salt,    red wine,    flour This is a classic that never fails to go down well. And while you've got the oven on, why not pop in some rosti dauphinoise. Serving Size: 1 (96) g   Servings Per Recipe: 6   AMT. PER SERVING % DAIL...

Wagyu Shank Boeuf Bourguignon recipe | Epicurious.com butter,    lardon,    tomato paste,    beef stock,    grape seed oil,    thyme,    pepper,    parsley,    bay leaf,    crimini mushroom,    carrot,    onion,    garlic,    celery,    bacon,    salt,    red wine,    flour PREPARING THE BEEF BOURGUIGNON: Preheat the oven to 325 F. Prepare your bouquet garni by tying your parsley, thyme, and bay leaves together with twine. Set it aside for later use. In a large Dutch ove...

Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables beef chuck steak,    lardon,    chicken stock,    beef stock,    thyme,    pepper,    paprika,    mustard powder,    bay leaf,    parsnip,    carrot,    shallot,    onion,    garlic,    celery,    bacon,    salt,    brown sugar,    red wine,    water Rub: Combine all the ingredients in a small bowl. Rub thoroughly over all sides of the meat. (If time allows, wrap the roast in plastic wrap and refrigerate overnight.)   Preheat the oven to 325 F. Hea...

Beef Bourguignon (Burgundy Beef Stew) - Mission Food Adventure beef stewing meat,    lardon,    pancetta,    tomato paste,    oil,    thyme,    pepper,    parsley,    cloves,    bay leaf,    crimini mushroom,    onion,    garlic,    bacon,    salt,    sugar,    red wine,    water,    flour Preheat the oven to 300 F. Make a bouquet garni by wrapping the bay leaf, parsley stems, thyme, cloves, and peppercorns in a piece of cheesecloth and tying it with kitchen string.   Season the meat wit...

Coq au Vin chicken,    lardon,    tomato paste,    chicken stock,    olive oil,    thyme,    pepper,    peppercorn,    bay leaf,    button mushroom/champignon,    spring onion,    onion,    garlic,    celery,    salt,    red wine,    brandy Place the chicken in a large dish, pour over the wine, crush two of the bay leaves and the thyme between your fingers and place in the dish with the peppercorns and two of the garlic cloves, cover wit...

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