Name: Traditional Beef Bourguignon with Red Wine and Mushrooms
Total time: 180 min
Yield: 4 servings
Cuisine: French
Ingredients: 500g beef chuck, cut into cubes; 1 cup red wine; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 200g mushrooms, sliced; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon thyme; 1 bay leaf; Salt and pepper to taste; Olive oil for cooking

A rich and flavorful French beef stew cooked in red wine with mushrooms and herbs.

Method

Heat olive oil in a large pot. Brown the beef cubes on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, celery, and garlic until softened. Add tomato paste and cook for 2 minutes.
Return the beef to the pot. Add red wine, thyme, bay leaf, salt, and pepper. Bring to a simmer.
Cover and cook on low heat for 2-3 hours until the beef is tender. Add mushrooms in the last 15 minutes of cooking.
Serve with mashed potatoes or crusty bread.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.