Wrap bay leaf around celery stick, parsley and thyme sprigs.
Tie with a long piece of string that hangs over edge of pot for easy removal.
Cut meat into 3 - 4cm cubes and trim excess fat.
Place meat, wine, garlic and bouquet garni in a glass bowl and cover with clingfilm.
Refrigerate for at least 3 hours or overnight.
Heat half the butter in a heavy frying pan. Add chopped onion and carrots and cook over a low heat, stirring occasionally, for 10
Stir through flour and cook for 1 minute.
Strain wine marinade into frying pan and place meat and bouquet garni into slow cooker. Boil wine fast over a high heat to reduce by one third.
Add water, stock concentrate, tomato pesto and seasoning.
Add to meat in slow cooker. Cover and cook for about 4 hours on low heat.
Heat remaining butter in a frying pan and cook bacon and shallots, stirring, for 8-10 minutes or until shallots are beginning to brown.
Add mushrooms and cook, stirring occasionally, for 2-3 minutes or until glazed.
Add shallots, bacon and mushrooms to stew.
Add mashed anchovies and stir through.
Cover and cook for 30 minutes or until meat is fork tender. Discard bouquet garni.
Season stew to taste and top with a gremolata of chopped parsley, lemon zest and garlic.Serving suggestion:
Serve with French bread to soak up the divine sauce and a green salad dressed with French vinaigrette. This stew definitely improves
with standing and is even better the next day.
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.