Step 1

In a large cast iron cocotte, fry the bacon until golden brown, set aside.

Step 2

Brown the beef for a few minutes on high heat, add the onion, then the flour, mix together and heat

Step 3

for 1-2 minutes.

Step 4

Add the carrots and the red wine. Cover the meat with water and add the bouquet garni, bacon,

Step 5

chicken stock cube, salt and pepper to taste. Bring to a boil, then cook for 2-3 hours on low heat,

Step 6

uncovered – remove the bouquet garni.

Step 7

Serve with fresh tagliatelles or steamed potatoes.