Classic Bœuf Bourguignon with Mushrooms

Method

1. Cut beef into cubes and season with salt and pepper.
2. Cook bacon in a pot until crispy, then brown the beef in batches.
3. Add onion, carrot, and garlic, and sauté until softened.
4. Stir in tomato paste, then add red wine, beef broth, thyme, and bay leaf.
5. Add mushrooms and simmer covered for 2.5-3 hours.
6. Thicken the sauce with a flour mixture and serve with crusty bread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.