Boeuf Bourguignon

by Tom Ashworth

5 servings

Wine Marinade

• 800 gbeef chuck
• 300 glarge carrots
• 16pearl onions
• 1 leafbay leaf
• 3 sprigsthyme
• 750 mlPinot Noir or other dry red wine

Braise

• 3 tbspolive, canola or vegetable oil
• ¾ tspsalt
• ½ tspblack pepper
• 150 gslab bacon
• 200 gmushrooms
• 50 gunsalted butter
• 3 clovesgarlic
• 2 tbsptomato paste
• 6 tbspplain flour
• 3 cupsbeef stock
• ¼ tspsalt
• 2 tbspflat leaf parsley