Boeuf Bourguignon
by Tom Ashworth
10 servings
Wine Marinade
- 3.53 lbbeef chuck
- 1.32 lblarge carrots
- 32pearl onions
- 2 leavesbay leaf
- 6 sprigsthyme
- 6 ⅓ cupsPinot Noir or other dry red wine
Braise
- 6 ⅛ tbspolive, canola or vegetable oil
- 1 ½ tspsalt
- 1 tspblack pepper
- 10.5 ozslab bacon
- 14 ozmushrooms
- 3.5 ozunsalted butter
- 6 clovesgarlic
- ¼ cuptomato paste
- ¾ cupplain flour
- 6 ⅓ cupsbeef stock
- ½ tspsalt
- ¼ cupflat leaf parsley