Boeuf Bourguignon

by Tom Ashworth

10 servings

Wine Marinade

• 1600 gbeef chuck
• 600 glarge carrots
• 32pearl onions
• 2 leavesbay leaf
• 6 sprigsthyme
• 1500 mlPinot Noir or other dry red wine

Braise

• 6 tbspolive, canola or vegetable oil
• 1 ½ tspsalt
• 1 tspblack pepper
• 300 gslab bacon
• 400 gmushrooms
• 100 gunsalted butter
• 6 clovesgarlic
• 4 tbsptomato paste
• 12 tbspplain flour
• 6 cupsbeef stock
• ½ tspsalt
• 4 tbspflat leaf parsley