Boeuf Bourguignon

by Tom Ashworth

2.5 servings

Wine Marinade

• 400 gbeef chuck
• 150 glarge carrots
• 8pearl onions
• ½ leafbay leaf
• 1 ½ sprigsthyme
• 375 mlPinot Noir or other dry red wine

Braise

• 1 ½ tbspolive, canola or vegetable oil
• ⅓ tspsalt
• ¼ tspblack pepper
• 75 gslab bacon
• 100 gmushrooms
• 25 gunsalted butter
• 1 ½ clovesgarlic
• 1 tbsptomato paste
• 3 tbspplain flour
• 1 ½ cupsbeef stock
• ⅛ tspsalt
• 1 tbspflat leaf parsley