Classic Beef Bourguignon

Method

1. Brown beef in olive oil and set aside.
2. Cook bacon in the same pan until crispy.
3. Add onion, garlic, carrots, and celery, then cook until softened.
4. Return beef to the pan, add red wine, and simmer for 1 hour.
5. Stir in thyme, then season with salt and pepper.
6. Simmer for another 30 minutes, then serve with mashed potatoes.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.