Beef Bourguignon with Pearl Onions

Method

1. Cut beef into 2-inch cubes and season with salt and pepper
2. In a large pot, brown the beef in batches
3. Add bacon and cook until crispy
4. Add onions, carrots, celery, and garlic, sauté until softened
5. Stir in tomato paste and cook for 2 minutes
6. Pour in red wine, bring to a boil, then reduce heat
7. Add mushrooms, pearl onions, and bouquet garni, cover and simmer for 2 hours
8. Adjust seasoning and serve with crusty bread
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.