Traditional Boeuf Bourguignon

Method

1. Season the beef chuck with salt and pepper. Dredge in flour.
2. In a large pot, heat olive oil and brown the beef in batches.
3. Add chopped onions, carrots, and garlic to the pot, and cook until softened.
4. Stir in tomato paste and cook for 2 minutes.
5. Pour in red wine, beef broth, thyme, and bay leaf. Bring to a simmer.
6. Add cubed bacon and mushrooms to the pot.
7. Cover and simmer on low heat for 2.5 to 3 hours, until the beef is tender.
8. Serve with boiled potatoes and crusty bread.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.