||Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
||Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
||Place these back in the casserole, along with the herbs and garlic.
||Cover with stock and simmer for one hour or until the meat and vegetables are cooked.
||To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
||When the stew is cooked, remove the meat and vegetables.
||Bring the remaining liquid to the boil and add one tbsp of roux.
||Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.