Beef stew á la napolitana

• Make a brown stock.
• Dice the bacon, sauté and set aside.
• Remove the fat and nerves from the meat and chop into 4 cm cubes. Add salt and pepper to the meat and lightly flour. Sauté using the fat from the bacon and set aside.
• Chop the onion and carrot into brunoise, then lightly sauté and add the meat. Allow it to sweat and add the red wine, then let reduce and add the brown stock until the pieces are covered. Leave to cook until the meat is very tender and the vegetables are soft.
• Add the bacon and tomato sauce, then thicken if necessary by adding cornstarch and season with salt, thyme and marjoram.

HOW TO PLATE UP

• Serve with the diced vegetables.