Beef stew with lemon

Sprinkle the meat cubes with flour. Heat 2 tablespoons of olive oil in a frying pan and fry the onion for 2 minutes. Add the bacon and cook for 2-3 minutes. Scoop the meat through and fry until golden brown.

Quench the wine and let it evaporate to half. Pour in the broth and make sure the meat is underneath. Add the rosemary and stir in half of the lemon juice and rack. Stew for about 1.5 hours at a low setting with a lid on the pan until the meat is tender.

Beat the egg yolks with the rest of the lemon juice and parsley. Add 2-3 tablespoons of the roast and beat well. Pour the egg mixture into the meat and let the roasting liquid bind with stirring.

Sprinkle the beef stew with the rest of the lemon zest. Tasty with rice, baguette or mashed potatoes and broccoli.