Part 4/8:
Reduce the heat to medium-high and sauté the mirepoix mixture with a pinch of salt for about 3-4 minutes, allowing the vegetables to pick up the flavorful bits left from the beef. Introduce the garlic, cooking for an additional minute, then sprinkle in 4 tablespoons of flour, stirring gently to avoid clumps.
Next, pour in 1 cup (250 ml) of beef stock, 2 cups (500 ml) of dry red wine, and add the bouquet garni along with 3 tablespoons of tomato paste to fortify the dish with depth. Bring it to a simmer, then return the beef and any resting juices back into the pot.
Cover and let the beef stew simmer on low for two hours, stirring occasionally. The slow cooking process allows the meat to become tender and melds the flavors beautifully.