Beef bourguignon: chop lean beef meat into cubes and flour them. Brown the bacon and remove fat. Keep both aside. Heat the fat from the bacon over medium heat in a casserole suitable for the oven and also brown the meat in it. When it has browned, remove it and keep it aside. Pour extra virgin olive oil in the casserole over high heat, then add chopped onions and carrots, salt and brown. Add 350 ml of red wine, 300 ml of broth, bay and thyme leaves and bring it to the boil. Add the beef meat and bacon, again bring it to the boil, salt and pepper and then bake it in the oven at a temperature of 120° C for 3 hours.