Step 1

Cut the bacon into bite-size pieces. Heat a deep sauté pan or a thick-bottomed saucepan with 2 tbsp. of vegetable oil and a piece of butter. Sauté the bacon fat for 4-5 minutes, place on a plate.

Step 2

Wash beef and pat dry with paper towel. Cut into large pieces of 5x5 cm or even larger. Re-heat the oil and fat and fry the meat in batches (it won't all fit at once) until browned on all sides. Set aside for the bacon. Next send the shallot, cut in half rings, and garlic. Fry for about 5-7 minutes so that the vegetables become softer. Then return the meat and bacon to the saucepan, add salt and pepper and stir. Then sprinkle with flour (2 tbsp) and stir. Stir for a minute and add beef broth. Bring everything to a boil and pour in red dry wine — 500-600 ml.

Step 3

Add a couple of thyme sprigs, parsley sprigs, bay leaf. Bring the contents of the saucepan to a boil, then cover with a lid and simmer over very low heat for 2 hours. Until the meat becomes very soft, and the liquid is not decently evaporated - the sauce should become thick. Cut "barrels" out of the potatoes and carrots. Fry the vegetables in a mixture of vegetable and butter oil with the addition of spices - salt, pepper, thyme, rosemary. When a ruddy crust appears on the vegetables - put in the oven and bring to readiness. Serve boeuf bourguignon with vegetables.