1. Brown the Beef:
Heat Oil: In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
Sear the Beef: Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
2. Sauté Aromatics:
Cook Onions: In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion for about 5 minutes until soft and translucent.
Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Build the Flavor:
Return Beef: Add the browned beef back to the pot.
Add Broth and Seasonings: Pour in the beef broth, followed by the tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce. Stir well to combine.
4. Simmer:
Bring to a Simmer: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 1.5 to 2 hours, until the beef is tender.
5. Add Vegetables:
Add Carrots and Mushrooms: After the beef has tenderized, add the sliced carrots and mushrooms to the pot. Stir to combine and let it simmer for an additional 30 minutes until the vegetables are tender.
6. Thicken the Sauce (Optional):
Mix Cornstarch: If you’d like a thicker sauce, mix the cornstarch with a little water to form a slurry and stir it into the pot. Cook for a few more minutes until the sauce thickens.
7. Season and Serve:
Adjust Seasoning: Taste and adjust seasoning with salt and pepper.
Garnish: Remove bay leaves and garnish with chopped fresh parsley before serving.
Serve this Beef Bourguignon over mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Enjoy your hearty and flavorful dish! 
