Ingredients CardBoeuf Bourguignon5 servings Wine Marinade 1.76 lbbeef chuck, cut into 4 to 5 cm cubes10.5 ozlarge carrots, cut on an angle into 4 to 5 cm pieces16pearl onions, peeled1 leafbay leaf3 sprigsthyme3 ⅛ cupsPinot Noir or other dry red wine Braise 3 tbspolive, canola or vegetable oil, divided¾ tspsalt½ tspblack pepper5.5 ozslab bacon, cut into 1 cm thick batons7 ozmushrooms, halved, or quartered if large1.75 ozunsalted butter3 clovesgarlic, minced2 tbsptomato paste6 ⅛ tbspplain flour3 ⅛ 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)
