Ingredients

2 kg stewing Beef cut into chunks (bones left on if there are bones Salt & Pepper 200 g thick Bacon cut into paperclip-sized pieces 2 tablespoons Oil 2 medium Onions sliced 2 Cloves Garlic peeled and crushed 2 tablespoons Jerez Vinegar or red wine vinegar 750 ml Dry Red Wine or white wine 750 ml Beef Stock 1 Bay leaf 1 Celery cut in two 1 bunch Parsley 1 bunch Thyme 4 black peppercorns 2 tablespoons corn starch 1½ kg carrots thickly sliced

Description

Season The Meat On Both Sides With Salt And Pepper. In A Large Casserole, Fry The Bacon Until Cooked, About 7 Minutes. Remove, And Set Aside. Add Half The Oil And Fry The Onions Until Soft, Adding The Garlic Towards The End, About 10 Minutes Total. Remove

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