Jeff Clavier's Buzzlog

This dish can be served with mash potatoes, rice or pastas. Rice is what I prefer because there is is a lot of juice...
If you have some juice leftover, I recommend using it to accomodate some pastas with mushrooms. Very good.
As to what to drink with this dish, I would personally go for a Cabernet Sauvignon or a Merlot.

Then add the bacon, the vegetables and the marinade juice in the pan. Add up to one cup of water, to almost fully cover all ingredients.
Then cover the pan, and put it on a large burner, with thermostat set around 3. The dish has to cook very slowly, for about 2 hours.
One variation of that recipe is to add some mushroom. About 1 hour and 30 minutes into the cooking phase, wash a dozen of mushrooms and cut them in medium sized slices. Braise these pieces of mushroom in a pan, with one tsp of oil, for about 6 minutes. Add these mushrooms in the large pan for the last 15 minutes.

To check if the meat is cooked enough, take a piece of beef and cut it in half with a fork or a spoon. It should so tender that it is very easy to do so.

Then you cover, and put it in the fridge for 12 hours. It is OK to only marinate for just a few hours, the beef might just have less taste.
The rest of the recipe in a few hours...

This recipe is for a "Boeuf Bourguignon", a French traditional dish that I was preparing for the family. So I thought that I might as well blog it.
Ideally, this is a dish that you want to start preparing 24 hours before eating it: for a Sunday dinner, you prepare the marinade on Saturday night, cook the dish on Sunday morning, and serve it on Sunday night.
For this marinade, I used 4 LBs of beef, 5 carrots, 2 onions, 2 cloves of garlic, 1 bottle of red wine.
The type of red wine does not matter, though I would recommend wines with nice structure and tannins, like a Cab or Shiraz.