Heat a large pot over medium heat. Add the diced wild boar and sear the meat until golden brown, about 5-7 minutes.

Add chopped onions and sliced carrots. Stir for 3-4 minutes until the onions become translucent.

Mix in the tomato paste and paprika until well-coated.

Pour in the red wine and scrape the bottom of the pot to release any stuck bits. Bring to a boil.

Add the beef broth and bay leaves, stirring to combine. Reduce to a gentle simmer and cover the pot.

Let it cook for about 2 to 2.5 hours, stirring occasionally until the meat is tender.

Taste and adjust with salt and pepper. Remove bay leaves before serving.