Boeuf Bourguignon | Tender Beef in Red Wine

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

In a large Dutch oven, fry the bacon until crispy and remove. In the remaining fat, sear the meat in batches until browned on all sides. Remove the meat, season with salt and pepper, and set aside.

Slice the carrots and roast them in the same pot. Add the diced red onion and sauté until translucent. Briefly fry the finely chopped garlic. Stir in the tomato paste and fresh herbs (thyme, sage).