Carnivore Beef Bourguignon

Ingredients:

• 2 lbs (900 g) beef chuck, cut into large cubes

• 6 slices of bacon, diced

• 2 tbsp beef tallow or butter

• 1 cup bone broth

• ½ cup dry red wine (optional for those following a less strict carnivore diet)

• 2 garlic cloves, minced (optional)

• 1 tsp salt (or to taste)

• ½ tsp black pepper (optional)

Instructions:

• Prepare the Bacon and Beef:In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
  Season the beef cubes with salt (and pepper if using). Brown them in batches in the bacon fat until all sides are seared. Remove and set aside.
  

• Deglaze the Pot:Add the beef tallow or butter to the pot. If using garlic, sauté it for 1 minute until fragrant.
  Pour in the bone broth (and red wine if using), scraping up any browned bits from the bottom of the pot.
  

• Simmer the Dish:Return the beef cubes and bacon to the pot. Cover and simmer on low heat for 3–4 hours, or until the beef is tender and the flavors have melded.
  

• Serve:Taste and adjust seasoning with additional salt if needed.
  Serve hot in bowls, optionally garnished with crispy bacon bits.