Bourguignon 1

Cut beef, onion, carrot, and mushrooms into bite-sized pieces.

Season the beef with salt and pepper.

Heat olive oil in a pan and sear the beef over high heat until browned.

Remove the beef and sauté onions, carrots, and mushrooms in the same pan.

Return the beef to the pan and pour in red wine.

Add bay leaf, thyme, tomato paste, and beef stock.

Cover and simmer over medium-low heat for about 1 hour and 30 minutes.

Finish when the beef has become tender.