Beef Bourguignon with a Creamy Mushroom Sauce

Method

1. Heat butter in a large pot over medium heat.
2. Brown the beef in batches, seasoning with salt and pepper.
3. Add the onion, carrots, and garlic, cooking until softened.
4. Pour in the red wine, thyme, and bay leaf, bringing to a simmer.
5. Cover and cook on low heat for 2 hours, until the beef is tender.
6. Add mushrooms and cook for another 15 minutes.
7. Stir in the cream and serve with mashed potatoes or crusty bread.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.