Boeuf Bourguignon

by Tom Ashworth

10 servings

Wine Marinade

• 1600 gbeef chuck
• 600 glarge carrots
• 385 gpearl onions
• ≈ 0.4 gbay leaf
• ≈ 6 gthyme
• ≈ 1490 gPinot Noir or other dry red wine

Braise

• ≈ 82 golive, canola or vegetable oil
• ≈ 9 gsalt
• ≈ 2.5 gblack pepper
• 300 gslab bacon
• 400 gmushrooms
• 100 gunsalted butter
• ≈ 18 ggarlic
• ≈ 67 gtomato paste
• ≈ 95 gplain flour
• ≈ 1520 gbeef stock
• ≈ 3 gsalt
• ≈ 15 gflat leaf parsley