French Beef Bourguignon with Gravy

Method

1. Brown beef in a pot with butter, set aside.
2. Sauté onion, carrots, and garlic, add tomato paste, and cook for 5 minutes.
3. Return beef, add wine, broth, and bay leaf, and simmer for 2 hours.
4. Mix flour with butter to make a roux, stir into the sauce to thicken.
5. Serve with crusty bread.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.