Boeuf Bourguignon

The key of making good "Boeuf Bourguignon" is to marinate beef in red wine with garniture vegetables such as carrot, celery, onion, garlic, bouquet garni for at least overnight.  It's better to marinate them longer two to three days.

「ヴフ・ボーギニョン」牛肉のブルゴーニュ風赤ワイン煮込みのコツは肉をワインとガルニチュアー（人参、セロリ、タマネギ、にんにく、ブーケガルニ）に出来るだけ長く漬け込むこと。最低１日で３日くらい漬けると尚よい。