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2, 9-lb. paleron of beef, or chicken steak or same amount of shoulder or neck, cut into 1-1/2- inch pieces
1 garlic clove
1 bouquet garni
1/4 cup of olive oil
4 onions, thinly sliced
1 tbs. all-purpose flour
1 cup red Burgundy
6 carrots, cut into 1-inch pieces
Salt and pepper
A little chopped flat parsley
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1st Keep
 rfegles1
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