Part 6/11:
A crucial step involves adding the flour to the mixture, cooking it briefly to eliminate raw taste and to prepare it as a thickening agent. Next, the liquids are introduced: three cups of Pinot Noir and three cups of beef stock. These are combined carefully, with the cook scraping the bottom of the pot to loosen all the caramelized flavors, creating a rich, flavorful braising liquid.
Fresh herbs—tying the thyme sprigs with butcher's twine—along with bay leaves are added, infusing the stew with layered fragrances. The mixture is brought to a simmer, allowing the flavors to meld before the pot is covered.