For the Bauernschöpsernes, fry the finely chopped onions in hot oil until translucent. Cut the meat into large cubes, salt and fry for about 10 minutes. Dust with flour, continue to roast briefly and deglaze with red wine. Reduce a bit (let it boil down). Add garlic and paprika powder.
Add beef broth and cook for about 45 minutes. Meanwhile, cut the potatoes into eighths, slice the carrots and mix in both. Season with rosemary, sage, pepper and a little tarragon. Cook the peasant potatoes for another 20 minutes.