Stew

Instructions

1. Cut the meat into cubes about 3 cm, then season with salt and pepper.
2. Heat the oil in a casserole dish and brown the meat in small batches over high heat, then set aside.
3. Sauté the sliced onion and garlic for 5 minutes, then sprinkle with flour and stir for 1 minute.
4. Add the tomato paste, then gradually pour in the stock, stirring as you go.
5. Return the meat, add the bay leaf, the carrots and the potatoes cut into chunks, cover and let simmer over low heat for 1 h 30 to 2 hours.
6. Adjust the seasoning and let it rest for 10 minutes before serving piping hot.