Provençal stew

Directions

1. Prepare the marinade: ⏱ ≈ 2 hr
2. Chop the onions into quarters and the carrots into rounds. ≈ 8 min
3. Combine with the red wine, vinegar, bouquet garni, and spices. ≈ 4 min
4. Cut the meat into 100g pieces and set aside to marinate. ⏱ ≈ 2 hr
5. In a pan, melt the diced bacon, making sure to remove any remaining bits with a slotted spoon. ⏱ ≈ 7 min
6. Chop the onion into thin slices and sauté it with the drained meat pieces. ≈ 8 min
7. Add the marinade, garlic, and orange zest, and reduce over high heat until it has thickened by about a third. ⏱ ≈ 2 hr
8. Add 1/2 litre of hot water, cover tightly, and simmer for 5 hours. ⏱ 5 hr
9. Cut the meat into 4cm cubes. ≈ 8 min
10. Peel the onion and garlic cloves and mix them with the cloves of garlic. ≈ 8 min
11. In a pot, heat olive oil, then add the meat, onion, orange peel, and spices. ⏱ ≈ 10 min
12. Cook over high heat until all the water released by the meat has evaporated. ⏱ ≈ 10 min
13. In a saucepan, gently heat the wine without letting it boil, then add it to the meat. ⏱ ≈ 10 min
14. Adjust the seasoning, cover with a plate filled with water, and let it cook for about 3 hours. ⏱ 3 hr
15. To maintain the correct liquid level during cooking, use the water that is already in the dish. ≈ 3 min
16. The meat should always be covered with liquid. ≈ 3 min
17. Once the stew is cooked, the meat should easily separate into strands, which can then be mixed with maize flour and a little of the cooking liquid. ≈ 4 min
18. Add the mixture to the stew, and stir for a few minutes. ≈ 4 min