Beef Burgundy

Cut the meat into even chunks—nice and chunky, about 100 grams each.

Heat a heavy-bottomed pot or Dutch oven. Add oil and sear the meat chunks on high heat until golden brown on all sides. Don't dump it all in at once or it'll steam instead of sear.

While the meat's browning, cut the onion and carrot into 1 cm dice and add them to the pot. Give it a stir. Keep the heat high.

Add the bacon lardons and mix everything together.

Pour in 250 grams of wine and let it boil for 5-7 minutes.

Add a liter of beef broth—enough so the meat is covered by about 2 cm of liquid.

Add 2 crushed garlic cloves and a bundle of parsley stems and thyme sprigs tied together with string. If you've got leek greens, tie those in too.

Cover and braise in the oven at 160°C for 4 hours.

Take it out of the oven and set the pot on medium heat. Remove the meat and the herb bundle.