Melt butter, let cool a little. Wash tomatoes.
Peel onions and garlic, dice finely. Wash herbs.
Pluck off parsley and thyme, strip off rosemary needles, except for a few. Chop toast, half garlic, parsley and half rosemary very finely or blend with a blender. Stir in liquid butter. Season with salt and pepper. Peel and wash potatoes and cut into wedges. Wash meat and pat dry.
Heat 1-2 tablespoons of oil in a roasting pan. Sear meat in it vigorously. Season with salt and pepper, remove. Sauté half of the onions and the rest of the garlic in the hot fat. Sauté tomato paste in it. Pour in stock and wine, bring to a boil, add thyme and simmer for 1-2 minutes. Put the meat into the stock.
Braise in hot oven at 200 degrees for 20 minutes. Fry potatoes in 2-3 tablespoons of hot oil, turning several times, for about 20 minutes. Cook beans in boiling water for 15-20 minutes. Drain, rinse, drain. Remove meat from stock, coat with herb paste. Bake at the same oven temperature for about 5 minutes. Season potatoes with remaining rosemary needles, salt and pepper. Remove, keep warm.
Finely dice bacon, fry in hot fat until crispy. Add remaining onions, fry briefly.
Toss beans and tomatoes in it. Separate meat. Arrange everything.
Garnish with remaining rosemary.