Cut meat into 2" squares. Heat fat in pan or flameproof casserole, put in meat and brown quickly but thoroughly on all sides. Take out meat and keep hot.
Cut bacon into thick strips and blanch with the onions by putting them into cold water and bringing them to the boil for 2 minutes. Drain, add both bacon and onions to pan and brown slowly. Remove onions, draw pan aside, stir in flour, cook for 1 minute. Then add garlic, tomato puree, meat and bouquet garni.
Boil wine to reduce a little and add to pan with half of the stock.
