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IN HEAVY POT RENDER AND CRISP BACON. REMOVE AND DRAIN. ADD OIL TO POT AND BROWN SALTED BEEF IN BATCHES; GET NICE CRUST ON ALL SIDES. RREMOVE. SAUTÉ ONIONS, GARLIC, LEEKS UNTIL TRANSLUCENT. SPRINKLE FLOUR OVER ONIONS AND STIR TO CREATE A ROUX. STIR IN WINE AND THEN STOCK TO MAKE GRAVY. ADD REMAINING INGREDIENTS AND MEATS AND SIMMER UNTIL BEEF IS SOFT, ADDING WATER AS NEEDED. (~1 HOUR). |