Boeuf Bourguignon

by Tom Ashworth

10 servings

Wine Marinade

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

Braise

• 90 mlolive, canola or vegetable oil
• 7.5 mlsalt
• 5 mlblack pepper
• 300 gslab bacon
• 400 gmushrooms
• 100 gunsalted butter
• 6 clovesgarlic
• 60 mltomato paste
• 180 mlplain flour
• 1.5 lbeef stock
• 2.5 mlsalt
• 60 mlflat leaf parsley