Coarsely chop the onions, carrots and bacon.
Rinse the meat and cut into medium slices.
Fry the bacon in olive oil until golden brown in a cauldron, which we can then put in the oven. Remove the prepared bacon with a slotted spoon in a separate bowl.
In the cauldron where the bacon was prepared, fry the meat in portions until golden brown, do not put all the meat at once, otherwise it will be stewed, but we need to get a golden brown. Pull the finished meat to the bacon.
In the same cauldron, fry a little onion with carrots, stirring occasionally.
Then add meat and bacon to vegetables, salt and pepper to taste, add flour, mix and fry for a few more minutes.
Pour in the broth and wine.
Add bay leaf, garlic and tomato paste through a press. Cover and place in the oven for 2.5 hours at 190 degrees.
Boeuf bourguignon is nothing but beef in wine, the dish is very aromatic, the meat is tender and juicy. Cooking such meat is very simple and most importantly we use only one cauldron without dirtying a lot of dishes. Be sure to take quality and tasty wine, because in the finished dish its flavor will be felt and the color of the meat will also depend on its quality. Such beef can be safely prepared for a family and gala dinner, it is perfect for any side dish.