1. Preheat the oven to 160°C/gas mark 2 ½. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Cook for one and a half to two hours or until the meat is tender.
2. Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for five minutes or until the vegetables are tender, then drain.
Recipe: The Little Paris Kitchen, Rachel Khoo (Penguin)
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