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PdfMelt the Butter (3 Tablespoons or 40 g) in a heavy pan, on medium/high heat
Cook the Diced Ham (3 Tablespoons or 28 g) and the Carrots (⅓ Cup or 45 g), the Onions (⅓ Cup or 45 g), the Celery (⅓ Cup or 45 g) (all minced) on medium/high heat
Cook for 10 minutes and give it a stir frequently
Blend in the Flour (¼ Cup or 40 g) and stir continually for 10 minutes
The Flour should turn golden, 'nut brown', but not too dark!
Blend in the Beef Stock (6 Cups or 1.36 kg), and stir with a wire whip
Add in the Tomato Paste (2 tablespoons) and the bouquet: the Parsley, the Thyme, the Laurel (Bay) leaf
Cook, partially covered, on very low heat (simmer)
Cook for about 2 hours, while giving it a stir from time to time
After 2 hours, the color and the taste have developed
Strain, pressing juice out of vegetables
Correct seasoning with the Salt and the Pepper