1. In a bowl, mix meat with marinade ingredients, stirring to coat the meat.
2. Place in a zip top bag in the refrigerator for as little as a half an hour and as long as overnight.
3. After marinating the meat, drain and dry on paper towels to absorb excess liquid.
4. Season the beef with salt and pepper, then dust with flour so that the meat is lightly coated.
5. Add grapeseed oil to a preheated heavyweight pan or dutch oven on the stove top.
6. Once pan is very hot, add the beef, making sure not to overcrowd the meat to allow for browning and prevent steaming.
7. Once browned, remove meat from the pan and set aside. Add onion, carrots, parsnips, and mushrooms to the hot pan. Add tomato paste and stir.
8. Top the vegetables with the remainder of the aromatic ingredients and stir to fully incorporate.
9. Add meat back into the pan, stirring through again before adding red wine.
10. Cook on a medium flame until wine is cooked down and almost dry.
11. Add stock and cover pot, removing from flame. Move to an oven pre-heated to 285 degrees for 1 1/2 – 2 hours.
12. After about an hour and a half, check meat for tenderness using the back of a knife to see if meat cuts easily.
13. Once meat is tender, remove from oven and let sit for about an hour to allow the cooking to continue from the pan’s residual heat.
14. After an hour, dress some egg noodles with the beef bourguignon sauce and plate stew on top, finishing with sauce.