Boeuf Bourguignon

by Tom Ashworth

5 servings

Wine Marinade

• 800 gbeef chuck
• 300 glarge carrots
• 190 gpearl onions
• ≈ 0.2 gbay leaf
• ≈ 3 gthyme
• ≈ 745 gPinot Noir or other dry red wine

Braise

• ≈ 41 golive, canola or vegetable oil
• ≈ 4.5 gsalt
• ≈ 1 gblack pepper
• 150 gslab bacon
• 200 gmushrooms
• 50 gunsalted butter
• ≈ 9 ggarlic
• ≈ 33 gtomato paste
• ≈ 48 gplain flour
• ≈ 760 gbeef stock
• ≈ 1.5 gsalt
• ≈ 7.5 gflat leaf parsley