Preparation / Directions:
cut meat into 1-inch cubes heat oil in a brazier, over a high flame add meat and sear to brown well on all sides add onions and garlic, heat and stir until onions are golden brown add the flour and stir to make a roux reduce flame to medium heat and stir to a light brown color stir in tomato puree, white wine, and stock bring to a boil, reduce heat, and simmer until thickened tie the bay leaf, thyme, and celery leaves in cheesecloth for a sachet add the sachet to the thickened sauce cover and place into a 325 degree oven for 1-1/2 to 2 hours, until tender
simmer the carrots, celery, and onions separately in boiling salted water, until just tender, and drain well remove the sachet from the stew season to taste degrease as necessary serve hot, garnished with vegetables
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