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1
Season meat with salt and pepper.
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2
In a Dutch oven, heat oil.
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3
Sear meat in batches on all sides until brown.
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4
When all meat is browned and set aside add onions to pot and lower heat to medium hight.
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5
Cook onions until soft and golden brown.
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6
Sprinkle flour over onions.
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7
Cook for about 5 more minutes then add the wine.
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8
Scrape the the bottom of the pan as you bring the wine to a boil.
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9
Return meat to the pot.
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10
add carrots, garlic, and bouquet garni.
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11
Add enough water to cover meat (3 parts liquid to 2 parts meat).
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12
Bring to a boil.
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13
Reduce to simmer and allow to cook for 2 hours until meat is tender.
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14
Stir and scrape the bottom of th epot every 15 to 20 minutes while cooking.
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15
Also, skim off any foam or oil from the surface during cooking.
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16
When done, remove bouquet garni and stir in chopped parsley.
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17
Serve over potatoes.
