Ingredients CardBoeuf Bourguignon5 servings Wine Marinade 800 gbeef chuck, cut into 4 to 5 cm cubes300 glarge carrots, cut on an angle into 4 to 5 cm pieces16pearl onions, peeled1 leafbay leaf3 sprigsthyme750 mlPinot Noir or other dry red wine Braise 3 tbspolive, canola or vegetable oil, divided¾ tspsalt½ tspblack pepper150 gslab bacon, cut into 1 cm thick batons200 gmushrooms, halved, or quartered if large50 gunsalted butter3 clovesgarlic, minced2 tbsptomato paste6 tbspplain flour3 cupsbeef stock, low sodium, ideally homemade¼ tspsalt2 tbspflat leaf parsley, chopped Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
