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1
Brown the bacon in a heavy pot, fairly deep but not too large.
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2
When it has released its fat and is lightly browned, remove it to a dish, leaving the fat in the pan.
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3
Pat the pieces of beef dry with a paper towel.
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4
Pour the oil into the pot, and when it is hot, brown half the pieces of beef on all sides.
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5
Remove to the plate with the bacon, and brown the remaining pieces.
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6
Now saute the onion and the carrot until they are lightly browned.
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7
Return the meats to the pot, sprinkle on the flour and some salt, and pour the wine and beef stock in.
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8
Tuck the herb packet into the pot, and bring to a boil; then reduce the heat, cover, and cook at a lively simmer for about 1 hour or more, depending on the cut of the meat.
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9
Bite into a piece to determine if it is almost done (it will get another 20 minutes or so of cooking with the vegetables).
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10
When the time is right, add all the vegetables, cover, and cook at a lively simmer again for 2025 minutespierce the veggies to see if they are tender.
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11
Serve yourself four or five chunks of meat, with all the vegetables, and a good French bread to mop up the sauce.
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12
Use three or four pieces and some of the remaining sauce to make a quick Beef and Kidney Pie (page 34) later in the week.
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13
The recipe follows Veal Kidneys in Mustard Sauce because you want to use the leftover kidneys to put this dish together.
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14
Use what remains to make a meaty pasta sauce for one, breaking up the meat and adding three or four squeezed San Marzano plum tomatoes.
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15
Simmer the sauce as the pasta cooks.
