Bœuf Bourguignon with Red Wine and Mushrooms

Method

1. Cut beef into 2cm cubes, season with salt and pepper.
2. In a large pot, heat oil, brown beef in batches, set aside.
3. Add onion, carrots, and celery, sauté 5 minutes.
4. Add wine, mushrooms, thyme, bay leaf, and broth, simmer 2 hours.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.