Boeuf Bourguignon

by Tom Ashworth

15 servings

Wine Marinade

• 2400 gbeef chuck
• 900 glarge carrots
• 575 gpearl onions
• ≈ 0.6 gbay leaf
• ≈ 9 gthyme
• ≈ 2240 gPinot Noir or other dry red wine

Braise

• ≈ 125 golive, canola or vegetable oil
• ≈ 14 gsalt
• ≈ 3.5 gblack pepper
• 450 gslab bacon
• 600 gmushrooms
• 150 gunsalted butter
• ≈ 27 ggarlic
• ≈ 100 gtomato paste
• ≈ 145 gplain flour
• ≈ 2280 gbeef stock
• ≈ 4.5 gsalt
• ≈ 23 gflat leaf parsley