Classic Boeuf Bourguignon

Method

1. Heat oil in a large pot over medium heat
2. Brown the beef in batches, set aside
3. Sauté onion, carrots, celery, and garlic until softened
4. Add tomato paste and cook 2 minutes
5. Return beef to pot, add wine, mushrooms, and bouquet garni
6. Bring to a simmer, cover, and cook 2-3 hours
7. Season with salt and pepper before serving
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.