Instructions
Wrap the bay leaf, parsley, garlic and thyme in a piece of cheesecloth; tie with kitchen string (or make a small knot in the cloth).
Combine the flour and paprika in a dish.
Cut the meat into large chunks and dredge the meat in the flour, coating all sides.
Heat 3 TBLSP.
vegetable oil in a heat-proof casserole over medium heat.
Add the meat a few pieces at a time and cook, turning the pieces occasionally, for or until they are golden brown.
Remove the meat and set aside.
Add the remaining 2 TBLSP.
vegetable oil to the casserole.
Add the onion and cook for .
Return the meat and any accumulated juices to the pan.
Add the herb-filled cheesecloth.
Pour in the wine and water.
Sprinkle with salt and pepper to taste.
Cover the pan and simmer for about 1-1/.
Add the carrots and potatoes and cook for another or until the meat and vegetables are tender.
Add the peas and cook for another .
Remove the cheesecloth bag.
De-fat the casserole if desired.
Makes 4 servings