Traditional Beef Bourguignon

Method

1. Season beef with salt and pepper, then sear in olive oil until browned.
2. Remove beef and set aside. In the same pan, sauté onion, carrots, and celery until softened.
3. Add garlic, tomato paste, thyme, and bay leaf; cook for 2 minutes.
4. Return beef to the pan, add red wine, and bring to a simmer.
5. Cover and simmer for 2.5 to 3 hours, until beef is tender.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.