Braised Beef

Peel, rinse and cut the carrots into pieces.
Peel and slice the onions.
Peel, deglaze and crush the garlic.
Rinse and dry the bouquet garni.
Cut the bacon into lardons.

Cut the meat into equal pieces.
Sear well with hot oil in a Dutch oven.
Remove the pieces of meat, add a little more oil and fry the onions in the same pot with the garlic and lardons.

Put back the meat, and add: the bouquet garni, the carrots and the tomato paste.
Add 1/2 liter of water and the cube broth.
Salt (coarse salt).

When boiling, stir with a wooden spatula, then reduce the heat and let simmer, with a lid, for 1 h 30 min.

Then pepper and salt if necessary.
Remove the bouquet garni and serve very hot .

This is a kind of beef-bourguignon, without the wine. For the blade steak, ask your butcher for a "French vertical cut" (to keep the nerve and the collagen. Meat will become more tender). You can replace the oil with duck fat (better).
The cooking can also be done in the oven (in a cocotte with lid) to soften it.
Is this the famous "bœuf-carrottes" (nickname given to the French police of police)? In France, the police does not "grill" a suspect but "cuisine à petit feu" (cooks over low heat)…