Beef Burgundy

For 8 people:

• Take the meat out of the refrigerator 1h30 before
• In a large pot:
  • Melt the butter
  • Add onions and lardons
  • Sauté for 2-3min
• Add salt and pepper on all sides of the meat
• Add the meat to the pot and brown it on all sides
• Cut the carrots in 5cm sticks and add to the meat
• Tie the thyme, bay leaf, celery and parsley together and add to the meat
• Sauté everything for 30min
• Take the meat out of the pot and keep it warm
• Add the flour in the pot and stir
• When the flour starts to color, add the tomato concentrate and stir
• Keep stiring and add the red wine slowly
• Crush the garlic and add to the pot
• The sauce should become smooth, at this point add the meat back
• Let it cook for at least 2h30 on lowest heat
  • Depending on the meat, it can take up to 5h to cook
  • Taste the meat every 30min after the 2h30 mark
  • It's ready when the meat can be pulled apart