So to cook this, fry some bacon/gammon till they are brown and remove from the pan. Add stewing beef to the pan and brown on both sides. Remove from the pan when done and add in diced carrots, garlic, celery and onions. Saute till soft and add in 1 1/2 tbsp of flour. Mix well. Pour in red wine (preferably Burgundy) and add 1 tbsp of tomato puree and bouquet garni. Bring to the boil and return the meat to the pan. Add enough beef stock to cover the vegetables and simmer for 3 hours. Meanwhile, saute some mushrooms in butter till golden and add them 30 minutes before the end of the cooking time. When cooked, remove the bouquet garni and stir in some fresh parsley.
I don’t normally cook beef, for health reasons, red meat and all but for the last few weeks, I have been craving for beef stew, probably the result of trying the one at Cafe Rouge and being of the view that mine is better. This beef stew is one of the first recipes I tried from my French cookbook. During that time, I had a housemate E who was allergic to chicken and couldn’t try most of my cooking since I normally cook chicken 80% of the time. So I made this stew for us, one day. He really liked it.