For 8 people
For 8 people
Start by slicing the onion and quartering or slicing the mushrooms, depending on your preference. Next, peel the carrots and cut them into even slices.
In a cast iron casserole dish, heat the butter and oil, then brown the pieces of meat in several batches to prevent them from overlapping. Set them aside.
In the same casserole dish, brown the onion and bacon, then add the carrot slices and cook for 2 to 3 minutes.
Then add the pieces of meat and their juices, mix, and continue cooking for 5 minutes. Sprinkle with flour, mix, and moisten with red wine. Add the bay leaf, thyme sprig, and parsley stems if you have a bouquet garni. Season with salt and pepper to taste, then cover the casserole with its lid and simmer for 2 hours over low heat.
Turn off the heat and return the pot to simmer about 3 hours before your meal. Serve piping hot with your choice of side dish.
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