Boeuf Bourguignon

by Tom Ashworth

15 servings

Wine Marinade

• 5.29 lbbeef chuck
• 1.98 lblarge carrots
• 48pearl onions
• 3 leavesbay leaf
• 9 sprigsthyme
• 9 ½ cupsPinot Noir or other dry red wine

Braise

• 9 ⅛ tbspolive, canola or vegetable oil
• 2 ¼ tspsalt
• 1 ½ tspblack pepper
• 16 ozslab bacon
• 1.32 lbmushrooms
• 5.5 ozunsalted butter
• 9 clovesgarlic
• 6 ⅛ tbsptomato paste
• 1 ⅛ cupsplain flour
• 9 ½ cupsbeef stock
• ¾ tspsalt
• 6 ⅛ tbspflat leaf parsley