Trim the meat and cut into even pieces.
Partly fry off the seasoned meat , then add the mirepoix(mixture of sauteed various vegetables) and continue frying.
Drain off the surplus fat, add the flour and mix.
Singe in the oven or brown on top of the stove for a few minutes.
Add the tomato paste and stir in with a wooden spoon.
Add the stock and season.
Add the garni, bring to the boil, skim, cover with a lid.
Simmer gently till cooked, preferably in the oven, approx. 1 hour.
When cooked, place the meat in a clean pan.
Correct the sauce and pass the sauce on to the meat.
Serve in an entree dish with chopped parsley.