Ingredients CardBoeuf Bourguignon2.5 servings Wine Marinade 400 gbeef chuck, cut into 4 to 5 cm cubes150 glarge carrots, cut on an angle into 4 to 5 cm pieces8pearl onions, peeled½ leafbay leaf1 ½ sprigsthyme375 mlPinot Noir or other dry red wine Braise 1 ½ tbspolive, canola or vegetable oil, divided⅓ tspsalt¼ tspblack pepper75 gslab bacon, cut into 1 cm thick batons100 gmushrooms, halved, or quartered if large25 gunsalted butter1 ½ clovesgarlic, minced1 tbsptomato paste3 tbspplain flour1 ½ cupsbeef stock, low sodium, ideally homemade⅛ tspsalt1 tbspflat leaf parsley, chopped Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
