Beef Bourguignon with Red Wine Reduction and Mushrooms

Method

1. Cut beef into 2cm cubes and season with salt and pepper.
2. In a large pot, cook bacon until crispy, remove and set aside.
3. Brown beef in batches in the bacon fat, then set aside.
4. Add onion and garlic to the pot, sauté until softened.
5. Stir in tomato paste, then add beef, mushrooms, and red wine.
6. Add bouquet garni and simmer for 2.5 hours until tender.
7. Season with salt and pepper, and serve with mashed potatoes or crusty bread.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.