Boeuf Bourguignon

by Tom Ashworth

5 servings

Wine Marinade

• 1.76 lbbeef chuck
• 10.5 ozlarge carrots
• 16pearl onions
• 1 leafbay leaf
• 3 sprigsthyme
• 3 ⅛ cupsPinot Noir or other dry red wine

Braise

• 3 tbspolive, canola or vegetable oil
• ¾ tspsalt
• ½ tspblack pepper
• 5.5 ozslab bacon
• 7 ozmushrooms
• 1.75 ozunsalted butter
• 3 clovesgarlic
• 2 tbsptomato paste
• 6 ⅛ tbspplain flour
• 3 ⅛ cupsbeef stock
• ¼ tspsalt
• 2 tbspflat leaf parsley