Jeff Clavier's Buzzlog

Try and save as much of the marinade when drying the beef, we'll need it later

Some of the wine has been absorbed by the beef and the vegetables, which will enrich their taste. Note that this recipe makes use of the juice and the vegerables used in the marinade, so do keep them.

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.