BOEUF BOURGUIGNON (with Marinade)


I made an habit of always cooking the 'boeuf bourguignon' for Bastille day, as it is the most typical dish from France. Each time my guest love it. :)
The good point of the dish, is that you usually have few days of delicious leftover.

For 5 persons (and leftover)

 - 1.5k of beef (beef for stew, rather cheap). I paid 11 dollars for the piece I got at the butcher
 - 1k of potatoes
 - 1kg of tomatoes
 - 300g of white mushroom

For the marinade
 - a bottle of red wine. Cabernet preferably and mid range price like 10 dollar or around
 - lots of parsley, rosemary, thyme
 - 3 red onions







The meat has to marinate for at least 4 hours. My mother used to do it overnight.

 - cut the beef in big dice and add olive oil
 - slice the onions and add to the beef. Add parsley, thyme, rosemary and the bottle of red.
 - wait 4 hours

Before cooking
 - cut the potatoes and tomatoes, and slice the mushroom.
 - filter the sauce from the marinade and keep it separate.

In your largest pot, bring some olive oil to heat, and when it is very hot, add the meat and stir fry to brown it. I usually add the onions, parsley, thyme and rosemary as well.
When it's half cooked, add the tomatoes, and mushroom. Stir fry. Finish with the potatoes and bring to low heat. Add the red wine sauce.

Cook for at least one hour. Everything should reduce into a thick sauce. I don't add flour to it as the potatoes will melt in the sauce.

Serves hot with a thick slice of sourdough bread, and a glass of red like Cabernet or Pinot.

                   HAPPY BASTILLE DAY !!!