Boeuf Bourguignon

by Tom Ashworth

15 servings

Wine Marinade

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

Braise

• 135 mlolive, canola or vegetable oil
• 11 mlsalt
• 7.5 mlblack pepper
• 450 gslab bacon
• 600 gmushrooms
• 150 gunsalted butter
• 9 clovesgarlic
• 90 mltomato paste
• 270 mlplain flour
• 2.25 lbeef stock
• 4 mlsalt
• 90 mlflat leaf parsley