| • | Take a little olive oil in a red-hot casserole and saute the beef and bacon in it.
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| • | Now take aside the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
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| • | Place these back in the casserole, along with the herbs and garlic.
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| • | Cover with reddish wine and stock and simmer for one 60 minutes or until the meat and veggies are cooked.
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| • | To make the roux, take a cooking pan and heat up it all over normal flame. Add butter and flour to it and cook for 2 minutes.
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| • | When the stew is cooked, take aside the meat and vegetables.
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| • | Bring the left over liquid to the boil and add 1 tbsp of roux. Whisk the mixture until the roux is broken off up and the juices have thickened, allow boiling.
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| • | Replace the meat and vegetables, and taste for seasoning.
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| • | Sprinkle chopped up parsley and serve.
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