{"id":26740,"date":"2012-10-19T20:56:47","date_gmt":"2012-10-20T00:56:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26740"},"modified":"2012-10-19T21:38:55","modified_gmt":"2012-10-20T01:38:55","slug":"autumn-beef-stew%e7%a7%8b%e3%81%ae%e3%83%93%e3%83%bc%e3%83%95%e3%82%b7%e3%83%81%e3%83%a5%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26740&lang=en","title":{"rendered":"Autumn Beef Stew
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\"\"<\/a><\/p>\n

Autumn Beef Stew<\/strong>
\nOctober 13 2012<\/em><\/p>\n

I know you haven’t seen many beef dishes lately at our blog, but here it is. I made this stew for last weekend when we had a family get-together at our house. I wanted to make something hearty I could make ahead of the time so that I didn’t have to be cooking when the guests arrived. Everyone seemed to like it as it was gone fast. I called this “autumn” beef stew because I added sweet potatoes and roasted chestnut. The Chestnut is a must ingredient in this season for the Japanese.<\/p>\n

Autumn beef stew: canola oil, beef, garlic, onion, celery, carrots, red wine, tomato paste, water, beef base, sweet potatoes, roasted chestnut, bay leaves, parsley, thyme, rosemary, brown sugar, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

\u79cb\u306e\u30d3\u30fc\u30d5\u30b7\u30c1\u30e5\u30fc<\/strong><\/p>\n

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studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Autumn Beef Stew October 13 2012 I know you haven’t seen many beef dishes lately at our blog, but here it is. I made this stew for last weekend when we had a family get-together at our house. I wanted to make something hearty I could make ahead of the time so that I didn’t […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,25,12],"tags":[],"class_list":["post-26740","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-root-vegetable","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26740","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26740"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26740\/revisions"}],"predecessor-version":[{"id":26862,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26740\/revisions\/26862"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}