Beef Bourguignon with Carrots and Rice

Method

1. Heat olive oil 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. Rinse the rice and add to the pot, cooking until the rice is tender.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.