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 pieces190 gpearl onions, peeled≈ 0.2 gbay leaf≈ 3 gthyme≈ 745 gPinot Noir or other dry red wine Braise ≈ 41 golive, canola or vegetable oil, divided≈ 4.5 gsalt≈ 1 gblack pepper150 gslab bacon, cut into 1 cm thick batons200 gmushrooms, halved, or quartered if large50 gunsalted butter≈ 9 ggarlic, minced≈ 33 gtomato paste≈ 48 gplain flour≈ 760 gbeef stock, low sodium, ideally homemade≈ 1.5 gsalt≈ 7.5 gflat leaf parsley, chopped Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
