Boeuf Bourguignon

by Tom Ashworth

5 servings

Wine Marinade

• 800 gbeef chuck
• 300 glarge carrots
• 16pearl onions
• 1 leafbay leaf
• 3 sprigsthyme
• 750 mlPinot Noir or other dry red wine

Braise

• 45 mlolive, canola or vegetable oil
• 4 mlsalt
• 2.5 mlblack pepper
• 150 gslab bacon
• 200 gmushrooms
• 50 gunsalted butter
• 3 clovesgarlic
• 30 mltomato paste
• 90 mlplain flour
• 750 mlbeef stock
• 1.5 mlsalt
• 30 mlflat leaf parsley