Boeuf Bourguignon

Cut the bacon into cubes. Pat the beef dry and cut it into cubes of approx. 4 cm.

In a large braising pot, render the bacon and fry until crispy, then remove and set aside. In the same pot, sear the meat in batches in the bacon fat until browned all over. Remove the meat, season with salt and pepper, and set aside.

Slice the carrots and fry them in the pot. Once they start to color, add the diced red onion and sauté until translucent. Briefly fry the sliced garlic. Stir in the tomato paste and fresh herbs (thyme, sage, bay leaf). Return the bacon and meat to the pot. Pour in the red wine and beef stock. Cover and let everything simmer gently over very low heat for approx. 2.5 to 3 hours.