| • | Take a little olive oil in a hot casserole and sauté the beef and bacon in it.
|
| • | Now remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
|
| • | Place these back in the casserole, along with the herbs and garlic.
|
| • | Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
|
| • | To make the roux, take a pan and heat it over medium flame. Add butter and flour to it and cook for 2 minutes.
|
| • | When the stew is cooked, remove the meat and vegetables.
|
| • | Bring the remaining liquid to the boil and add 1 tbsp of roux. Whisk the mixture until the roux is broken up and the juices have thickened, allow boiling.
|
| • | Replace the meat and vegetables, and taste for seasoning.
|
| • | Sprinkle chopped parsley and serve. |
