Boeuf Bourguignon

by Tom Ashworth

15 servings

Wine Marinade

• 2400 gbeef chuck
• 900 glarge carrots
• 48pearl onions
• 3 leavesbay leaf
• 9 sprigsthyme
• 2250 mlPinot Noir or other dry red wine

Braise

• 9 tbspolive, canola or vegetable oil
• 2 ¼ tspsalt
• 1 ½ tspblack pepper
• 450 gslab bacon
• 600 gmushrooms
• 150 gunsalted butter
• 9 clovesgarlic
• 6 tbsptomato paste
• 18 tbspplain flour
• 9 cupsbeef stock
• ¾ tspsalt
• 6 tbspflat leaf parsley