Beef Bourguignon (Red Wine Beef Stew) | Jernej Kitchen

Ingredients

• 500 ml red wine (2 1/4 cups) (Pinot Noir or Shiraz)
• 900 g chuck (2 pounds)
• 2 tbsp vegetable oil
• 1 tbsp butter
• 2 carrots
• 2 onions
• 3 cloves of garlic
• 1 tsp tomato paste
• 2 tbsp all-purpose flour
• 1 bay leaf
• 1 sprig of thyme
• 2 sprigs of parsley
• 1 tsp ground black pepper
• 1/4 tsp ground cloves
• 750 ml beef stock (3 cups)
• 100 g bacon or pancetta (3.5 oz)
• 200 g portobello mushrooms (7 oz)
• 1 tbsp parsley, chopped
• 80 g pearl onions (2.8 oz), pickled or cooked