Boeuf Bourguignon

by Tom Ashworth

2.5 servings

Wine Marinade

• 14 ozbeef chuck
• 5.5 ozlarge carrots
• 8pearl onions
• ½ leafbay leaf
• 1 ½ sprigsthyme
• 25 ⅓ tbspPinot Noir or other dry red wine

Braise

• 1 ½ tbspolive, canola or vegetable oil
• ⅓ tspsalt
• ¼ tspblack pepper
• 2.75 ozslab bacon
• 3.5 ozmushrooms
• 1 ozunsalted butter
• 1 ½ clovesgarlic
• 1 tbsptomato paste
• 3 tbspplain flour
• 25 ⅓ tbspbeef stock
• ⅛ tspsalt
• 1 tbspflat leaf parsley