1. Sprinkle the flour on a baking sheet and place in a hot oven to brown slightly, taking care not let it burn or it will be bitter.
2. Heat half the oil in a large frying pan and cook the meat over high heat until browned all over. Place in a colander to drain.
3. Add the rest of the oil and all but 15g of the butter to the same pan. When the butter has melted, add the vegetables and bouquet garni cook until soft. Sprinkle with the icing sugar then add the flour and stir well. Add the port and red wine and continue to stir, scraping the bottom of the pan to release the sugars.
4. Simmer until the liquid is reduced by half, then add the stock, bacon and meat. Season with salt and pepper, bring to the boil and cover the pan. Reduce the heat so that the liquid is at a bare simmer and cook for 3-4 hours or until tender.
5. Leave to cool completely in the liquid then pour off the liquid, straining it through a fine sieve. Pour this into a clean saucepan and bring to the boil. Check the seasoning and finish the sauce by adding the reserved butter and stirring well. Serve with gratin dauphinois or creamy mash.
Recipe © courtesy of Michel Roux Jr at Le Gavroche
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