Beef Cheeks Burgundy

Trim the cheeks of any excess membrane, cut into 4 pieces, and lay on paper towels to pat dry.

Heat a pan with a touch of oil until hot, then sear the mushrooms until golden. Set aside in a bowl.

Cut the bacon into strips, place in a cold pan, turn on the heat, and cook until crispy. Add to the mushrooms.

In the fat rendered from the bacon, sauté the carrots, onions, and garlic. Transfer to a heavy-bottomed pot.

Heat the pan again until very hot and sear the cheeks on all sides until browned. Place them on the vegetable base in the pot.

Combine the stock, wine, and tomato paste, then pour over the meat and vegetables.

Add thyme, salt, and pepper. Set over low heat and braise for 3 hours.