Beef Bourguignon with Red Wine and Mushrooms

Method

1. Dice beef into 2cm cubes
2. Cook bacon until crispy, remove and set aside
3. Sear beef in batches until browned
4. Add onions, carrots, and celery to the pot
5. Stir in garlic and tomato paste
6. Pour in red wine, bring to boil, then simmer
7. Add mushrooms and reserved bacon
8. Simmer 1.5 hours until tender
9. Season with salt and pepper
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.