Boeuf bourguignon

General

• Bouquet garni, optional – 290 g

Produce

• Garlic – 1 clove (3 g)
• Carrots – 2 large (200 g)
• Carrot purée – 5 large (500 g)
• Celery – 2 large (120 g)
• Leek – 1 large (90 g)
• Onion – 1 medium (90 g)
• Shallots – 5 small (180 g)
• Mushrooms (such as button) – 309 g
• Flat-leaf parsley – 20 sprigs (20 g)
• Flat-leaf parsley – 2 sprig (5 g)

Meat & Poultry

• Beef oyster blade, bolar blade or shoulder (see notes for other options) – 1235 g
• Beef chunks, from – 250 g
• Speck – 13⅝ rasher (300 g)

Fats & Oils

• Peanut oil, or other high smoke-point oil – 15 g

Herbs & Spices

• Thyme – 10 sprigs (10 g)
• Salt – 15 g
• Pepper – 4 g

Beverages

• Red wine – 2 bottles (1500 g)
• Red wine, reserved from – 100 g