Boeuf Bourguignon

Loris made this perfect Boeuf Bourguignon for us in our kitchen in the south of France.  
For the beef, select pieces with good marbling and attached fat if possible.
The red wine should be a wine you like to drink.   The heavier French wines (syrah, grenache) such as Corbieres, are perfect for this purpose.   There are numerous reasonably priced wines available in the Languedoc region from any wine shop.


Ingredients:
1-2 pounds beef steak, cut into 1-inch to 1-1/2-inch chunks
Sel de fleur (gris) 
Freshly ground pepper
Flour
Olive oil
1/2 cup red wine
1/2 large onion, chopped in 1/2-inch pieces
2 cups mushrooms, small, whole
2 cloves fresh garlic
1/2 beef boullion cube
2 carrots, chopped
Dried or fresh thyme
Dried or fresh bay leaf


Instructions:
Cut the beef into 1 x 2 inch.  Season lightly with salt and pepper.   Sprinkle with  about 1 Tbsp. flour.
Heat a frying pan on medium high, and when the edge is hot, add a generous amount olive oil and heat.
Add the meat to the pan and brown all sides.   While browning the meat, chop up half a large onion.
Put the browned meat into a heavy casserole dish with a lid.
Keep the frying pan on medium high, and deglaze the frying pan half cup red wine and half cup water.   
Add the chopped onion, mushrooms, garlic cloves, peeled and smashed, and the half beef bouillon cube.   When bouillon cube is melted, pour everything into the casserole over the meat.
Add two chopped carrots 1/2 inch, 3 sprigs thyme and 1 bay leaf (dried or fresh)
Cover and put into oven at 400 degrees F for 1 hour.   The liquid will dry up and the meat will caramelize.   Make sure it doesn't burn.
Add 1 cup water and turn the heat down to 250.   
Cook another 3 hours.   Check every hour for liquid and add water if needed.

Chicken Soup for Colds

This soup is perfect for when you are sick or any time.  You will need chicken, onion, carrots, and potatoes, but if you don't have the rest, just use salt and pepper.  It only takes about half an hour to make.  The garlic and parsley help you get well but if you are sick at home, and don't have them, just go ahead without.  

Ingredients:

Chicken thighs (or other pieces) with skin and bone (2 per person)
1 onion
2-4 carrots
1-4 yellow potatoes (Yukon gold, Island Amber, German)
Sea salt
Whole peppercorns, allspice, star anise, bay leaf.  
Fresh garlic, 2-4 cloves, peeled
Fresh flat leaf parsley 

Instructions:

Fill a pot half full with fresh cold water.

Add the chicken, salt, garlic cloves, and the whole spices in a spice or tea ball (or small piece of cloth or gauze).  Simmer until the chicken is partially cooked.

Meanwhile, chop the onion, carrots, and potatoes into bite-size pieces.   Add the onion, carrot, and potato, and simmer until vegetables are cooked.  

Remove the chicken, cut into small pieces and add back to the pot.  Remove the spice ball. 

Taste and add salt and pepper if necessary.

Serve and get well.