This is my version, adapted from Elizabeth David's "Nimois carbonnade" (French Provincial Cooking). In her words, it "is one of those slow-cooked dishes of meat and vegetables which is still, in places where household ovens are rare, sent to cook at the local bakery. Put in as soon as the bread is taken out, while the oven is still very hot, it is left 3 or 4 hours and, by the time the oven is cool, the meat is so tender that it could be eaten with a spoon. This form of cookery is obviously the most convenient for people who have Aga or similar cookers, or for anybody who wants to leave the food to look after itself while they are out." It is French Provincial Cooking at it's absolute best. It's one of my very favourite things to eat in Autumn/ Winter, when the weather is miserable and you find yourself with a day cooped up indoors. Batten down the hatches ..this provides the most fabulous and warming anecdote to the unfavourable elements outside.