Traditional Beef Bourguignon with Red Wine

Method

1. Heat olive oil in a large pot over medium heat.
2. Brown the beef chuck in batches, setting aside.
3. Sauté the bacon until crispy, then add onions and garlic.
4. Stir in tomato paste and cook for 2 minutes.
5. Add the beef, mushrooms, pearl onions, carrots, and red wine.
6. Bring to a simmer, then reduce heat and cook for 2.5 hours.
7. Season with thyme, bay leaves, and salt/pepper.
8. Serve with crusty bread or mashed potatoes.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.