3.3 lbofbeef cheekor shank, cut into fairly large pieces
1onion
4garlic
2carrots
1bouquet garni
3.5 ozofbacon bits
2,5red wine
1,5water
salt, pepper
To brown the meat
olive oil
1flour
Kitchen utensils
chef's knife
vegetable brush
cast-iron casserole
Instructions
The day before
Scrub and rinse the carrots, then cut them into pieces. Peel, remove the core, and finely chop the onion. Rinse and crush the garlic cloves without peeling them.
Cut the meat into large chunks.
Combine all the marinade ingredients in the cast-iron pot, and let it marinate overnight in the back of the fridge.
The next day
The next day, remove the casserole dish from the refrigerator and transfer the pieces of meat to a bowl using a slotted spoon. Pour the marinade into another bowl.
Cover the meat and let it come to room temperature for about half an hour. This will prevent the beef from becoming tough when cooked later.
Heat a little olive oil in the pot and add the beef pieces. Brown the meat on all sides. Sprinkle with flour, and give it another stir.
In another saucepan, warm the marinade. Add the marinade to the casserole dish.
Cook over very low heat, covered, for 3½ to 4 hours.
Notes
Serve this stew with fresh pasta or steamed potatoes.