Sauté the bacon in a frying pan.
Add the floured cubes of beef heart and cook them to a nice colour.
Add the carrots and the small onions and continue cooking for 3 to 4 minutes.
Pour in the beef broth and add the bay leaf and the thyme. Salt and pepper.
Bring to a boil, cover and simmer for 2 hours or until the meat is tender.
20 minutes before the end of the cooking time, add the tomato paste.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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