Make the dish the day before you plan to serve it.
Trim any fat or gristle off the meat and cut it into large cubes. Heat the fat in a casserole and brown the pieces on all sides. Set them aside. In the same pot add the chopped onions and sauter until they are almost caramelized. Add the chopped garlic then deglaze the casserole with the wine. Put in the couenne, bouquet g