Name: Beef Bourguignon with Mushrooms
Total time: 180 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs beef chuck; 1 bottle red wine; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 2 cloves garlic, minced; 2 tbsp tomato paste; 1 tsp thyme; 1 bay leaf; 1 cup mushrooms, sliced; Salt and pepper to taste; Olive oil

A variation of the classic French dish featuring mushrooms for added depth and texture.

Method

Season beef with salt and pepper, then sear in olive oil until browned.
Remove beef and set aside. In the same pan, sauté onion, carrots, and celery until softened.
Add garlic, tomato paste, thyme, and bay leaf; cook for 2 minutes.
Return beef to the pan, add red wine, and bring to a simmer.
Add mushrooms and continue cooking for another 30 minutes, until beef is tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.