Stew "à brun"

Prepare all the ingredients.

In a stockpan, brown the pieces of meat.

Meanwhile, cut carrots and onions in large mirepoix.

Add the mirepoix to the meat and brown it for a few minutes.

sprinkle with flour...

...then roast for a few minutes in hot oven.

Add gradually the veal stock.

Add the tomato concentrate, crushed garlic and the bouquet garni.

Bring to a boil and cook covered in a hot oven.

When finished...

...decant the pieces of meat.

Pass the sauce through a chinois.