Beef Bourguignon with Red Wine and Thyme

Method

1. Season beef with salt and pepper. In a large pot, heat olive oil and brown the beef in batches.
2. Add onion, carrots, and garlic, and cook until softened.
3. Stir in tomato paste and cook for 1 minute.
4. Pour in red wine, bring to a simmer, and cook until reduced by half.
5. Add beef broth, thyme, and bay leaf. Cover and simmer for 2-3 hours until beef is tender.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.