Beef Bourguignon

Cut the bacon into cubes. Debone the meat and cut it into large cubes, approximately 4 cm per side.

In a pot, sauté the bacon and set it aside. In the same pot and bacon fat, sear the meat very quickly; once browned, set it aside. Then season with salt and pepper.

In the same pot, sauté the sliced carrots; once they get some color, add the chopped red onion and let it turn golden, then add the sliced garlic. Stir in the tomato paste and fresh herbs. Return the bacon and meat to the pan. Pour in the wine and broth. Let it simmer gently for 2 - 3 hours.