Modern Beef Bourguignon

Method

1. Heat olive oil in a large pot over medium heat.
2. Dredge beef in flour and brown on all sides, then set aside.
3. In the same pot, sauté onion, carrots, and celery until softened.
4. Add garlic, rosemary, and bay leaf, then cook for 2 minutes.
5. Return beef to the pot, add wine, pearl onions, mushrooms, and season with salt and pepper.
6. Bring to a simmer, cover, and cook for 2 hours on low heat.
7. Check for seasoning and adjust as needed.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.