Trim fat from meat

Cut meat into serving-sized pieces

Combine flour, salt and pepper

Coat meat in seasoned flour

Heat oil in a flameproof casserole dish

Add onions and bacon and cook until golden

Using a slotted spoon, remove from pan and set aside

Add half the meat and quickly brown on all sides

Repeat with remaining meat

Return onions and bacon to pan with garlic

Add wine and stock, stirring well

Add carrots

Make a bouquet garni from parsley, thyme and bay leaf

Add to casserole

Cover and cook at 180°C for 1 1/2 hours or until meat is tender

Serve with French bread and salad