Boeuf Bourguignon

by Tom Ashworth

2.5 servings

Wine Marinade

• 400 gbeef chuck
• 150 glarge carrots
• 96 gpearl onions
• ≈ 0.1 gbay leaf
• ≈ 1.5 gthyme
• ≈ 375 gPinot Noir or other dry red wine

Braise

• ≈ 21 golive, canola or vegetable oil
• ≈ 2.5 gsalt
• ≈ 0.6 gblack pepper
• 75 gslab bacon
• 100 gmushrooms
• 25 gunsalted butter
• ≈ 4.5 ggarlic
• ≈ 17 gtomato paste
• ≈ 24 gplain flour
• ≈ 380 gbeef stock
• ≈ 0.8 gsalt
• ≈ 4 gflat leaf parsley