Traditional Bœuf Bourguignon

Method

1. Trim beef and cut into cubes, then season with salt and pepper.
2. In a pot, cook bacon until crispy, then brown the beef in batches.
3. Add chopped onion, carrot, and garlic, and sauté until softened.
4. Stir in tomato paste, then add red wine, beef broth, thyme, and bay leaf.
5. Simmer covered for 2.5-3 hours until the beef is tender.
6. Thicken the sauce with a flour mixture and serve with crusty bread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.