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 pieces96 gpearl onions, peeled≈ 0.1 gbay leaf≈ 1.5 gthyme≈ 375 gPinot Noir or other dry red wine Braise ≈ 21 golive, canola or vegetable oil, divided≈ 2.5 gsalt≈ 0.6 gblack pepper75 gslab bacon, cut into 1 cm thick batons100 gmushrooms, halved, or quartered if large25 gunsalted butter≈ 4.5 ggarlic, minced≈ 17 gtomato paste≈ 24 gplain flour≈ 380 gbeef stock, low sodium, ideally homemade≈ 0.8 gsalt≈ 4 gflat leaf parsley, chopped Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
