Prepare the aromatic garnish: peel and cut into small cubes 2 carrots, onion, shallot. Mince garlic.
Prepare the remaining vegetables. Wash and peel carrots, leave them whole or cut into 2. Wash leeks, cut sections of the same size as carrots.
Heat oil in a pan. Fry meat a few minutes on each side, remove it. Pour the aromatic garnish, add salt and pepper, cook for up to 5 minutes over medium heat, then deglaze with a glass of cider. Scrape all sides of the pot to collect the juices.
Add meat, the bouquet garni, carrots and leeks. Pour in the remaining cider covering up (depending on the size of your pot you may need 50 to 75 cl. Let it simmer over low heat for 1 hour. You may cover with a lid.
Serve meat and carrots and leeks, with the sauce aside.
Normally, with this kind of cooking method, just the way we are supposed to do with boeuf bourguignon, we should remove the aromatic garnish from the sauce. Personally, I like these little pieces of carrot and onion overcooked. They are so tasty.