Recipe: Beef Stew with Cahors Wine

the day before:

1- In a stainless steel container, put the meat onions and carrots cut into mirepoix a pinch of thyme flowers 2 bay leaves 1 head of unpeeled garlic cut in half lengthwise 8g of crushed pepper (pepper crushed with the bottom of a saucepan) 15g of coarse salt, the dried porcini mushrooms. stir well then add the wine the cold veal stock and vinegar. cover and keep cool overnight
The same day:
1/ Drain the pieces of meat on one hand and the aromatic garnish on the other.
2/ In a large pot on the stove melt the goose fat until it takes on a beautiful color then put your pieces of meat to brown. roast them well then add the aromatic garnish (carrots, onions, garlic etc), at this point lower the heat and let sweat covered the meat and garnish 10 minutes
3/ Only then add the flour (dust with flour) stir well and let it cook 5 minutes.
4/ Preheat the oven to 180° (gas mark 6)
5/ Now pour your marinade (wine and veal stock) then bring to a boil stirring to prevent sticking, and correct the seasoning.
cook covered for 2 hours.
6/ Using a fork and skimmer remove the pieces of meat (decant) and reserve in a pot that will go to the table.

2- /Put the sauce to boil then give it a good