Slow-Braised Beef with Wine and Mushroom Reduction

Method

1. Heat olive oil in a large pot over medium heat.
2. Add beef and brown on all sides, then set aside.
3. In the same pot, sauté onion, carrots, and celery until softened.
4. Add garlic, tomato paste, and thyme, then cook for 2 minutes.
5. Return beef to the pot, add wine, mushrooms, bay leaf, and season with salt and pepper.
6. Bring to a simmer, cover, and cook for 2.5 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.