INGREDIENTS
1
bay leaf
1 cup
beef stock
2 ribs
celery
1 cup
flour
2 sprigs
fresh rosemary
3 sprigs
fresh thyme
750 mls
full bodied red wine
4 cloves
garlic
1 tsp
ground pepper
3 tbsps
olive oil
1 tsp
salt
1/2 lb
thick-cut bacon
6 ozs
tomato paste
1 large
yellow onion