Boeuf bourguignon 🥩 (6 portions) 1 Beef short rib (aka Jacobs ladder, 4 bone) 200g Pancetta (Ventreche) 750ml Red wine (full bodied) 200ml Beef stock 2 Carrots 2 Celery (stick) 1 Onion ½ Garlic (bulb) 1 Bouquet garni 2 tbsp Flour Salt pepper - 10g Parsley (chopped) 100g Baby onions 100g Champignon de Paris - Remove the bones from the short rib and cut into large, 1 inch dice. Pour the red wine into a large bowl and add the beef, lardons, bouquet, onion, celery and carrot. Leave to marinate over