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BEEF STEW - 2

Cook the bacon in a heavy casserole until golden, having rendered most of its fat.   Remove the sticks with a slotted spoon.  Place the meat and the onions in the bacon fat.   Sear the meat, in batches if necessary.  Sprinkle with 2 tablespoons flour and brown it.  Add the wine and enough water to cover the meat.  Bring to a boil, add salt, pepper, the bouquet garni and the shallots.  Cover and simmer for about 2 hours.  Half way through the cooking  time, add the carrots and after 20 minutes the turnips.  Half an hour before serving time, place the potatoes in with the meat and also the bacon.
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2 1/4 lbs stewing beef, cubed
1/2 lb smoked  slab bacon, cut in strips
2 1/4 lbs carrots, sliced
1 lb turnips, diced
6 to 8 potatoes
4 onions, sliced
2 shallots, minced
1 bouquet garni
2 cups white wine
salt, pepper
flour
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30
mn
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170
mn
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Ile-de-France
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Meat
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Brouilly
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