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1
Heat a large casserole or possibly deep skillet which can later be covered over mediumhigh heat for 2 or possibly 3 min add in bacon stirring till crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan
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2
(if you like); add in the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and throw away the garlic.
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3
Add in the meat chunks to the skillet a few at a time, turning to brown well on all sides.
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4
Don't crowd or possibly they won't brown properly; cook them in batches if necessary.
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5
(You may find it easier to do the initial browning in the oven: Preheat to 500 degrees and roast the meat with 1 Tbsp.
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6
of the oil and the garlic clove, shaking the pan to turn them once or possibly twice, till brown all over.
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7
Remove the garlic clove before continuing.)
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8
Season the meat with salt and pepper as it cooks.
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9
When the meat is brown, remove it with a slotted spoon.
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10
Pour or possibly spoon off most of the fat and turn the heat to medium.
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11
Add in the onions.
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12
Cook, stirring, till they soften, about 10 min.
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13
Add in the flour and cook, stirring, for about 2 min.
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14
Add in the stock or possibly water or possibly wine, bay leaf, thyme, and meat, and bring to a boil.
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15
Turn the heat to low and cover.
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16
Cook, undisturbed, for 30 min.
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17
* Uncover the pan; the mix should be quite soupy (if it is not, add in a little more liquid).
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18
Add in the potatoes and carrots, turn the heat up for a minute or possibly so to resume boiling, then lower the heat and cover again.
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19
Cook 30 to 60 min till the meat and vegetables are tender.
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20
Taste for seasoning and add in more salt, pepper, and/or possibly thyme if necessary.
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21
(If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and chill them and the stock separately.
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22
Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.)
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23
Add in the chopped garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat.
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24
If it is too soupy, remove the cover and raise the heat to high.
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25
In either case, cook an additional 5 min or possibly so, till the peas have heated through and the garlic flavor has pervaded the stew.
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26
Garnish and serve.
