Peel onion, cut in half, lard each half with bay leaf spice and clove. Cut leek stalk into pieces.
Put the leek, onion, soup, sage leaves, saffron and salt in a large frying pan and bring to the boil. Add the meat and cook on low heat with the lid closed for about 45 minutes.
In the meantime, make the sauce onions in a little water for one minute. Drain, cool and chop the roots with a sharp kitchen knife, then squeeze the onions from the skin.
Peel the carrot and cut it into 1 cm thick wheels.
After 45 minutes of cooking, remove the onion, leek and sage leaves from the cooking liquid with a skimmer. Add the onions and the carrot and cook the stew for another thirty to forty-five minutes on a low heat until soft.
Mix butter and flour with a fork. Add the flour butter in flakes to the
stir into the slightly boiling soup until it binds slightly. Refine the sauce with the cream and season strongly with salt and freshly ground pepper.
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