Ingredients:
6oz (175g) sliced bacon, chopped
2 tbsp vegetable oil
2lb (900g) beef chuck, cut into 11⁄2in (4cm) cubes
salt and freshly ground black pepper
12 small shallots, peeled
1 tbsp all-purpose flour
1 1⁄4 cups red wine, preferably Pinot Noir
1 1⁄4 cups beef stock
4oz (115g) white mushrooms, quartered
1 tsp dried herbes de Provence
1 bay leaf
3 tbsp chopped parsley

Method:
1 Preheat the oven to 325°F (160°C). Cook the bacon in a flame-proof casserole over medium heat until lightly browned. Transfer to paper towels to drain.

2 Add 1 tbsp oil to the casserole and increase the heat to medium-high. Season the beef with salt and pepper. In batches, add the beef and cook, turning occasionally, about 5 minutes, or until browned. Transfer to a plate.

3 Meanwhile, heat the remaining 1 tbsp oil in a frying pan over medium heat. Add the shallots and cook, stirring, until lightly browned, about 5 minutes.

4 Return the beef to the casserole. Sprinkle with flour and stir well. Stir in the wine and stock and bring to a boil over high heat. Add the shallots, mushrooms, bacon, herbs, and bay leaf, and cover. Bake for about 2 hours until the meat is very tender.

5 Sprinkle with chopped parsley, and serve. good wIth Mashed potatoes, buttered baby carrots, and broccoli or green beans.

6 prepare ahead This stew can made up to 2 days ahead, cooled, covered, and refrigerated. Reheat in a 350°F (180°C) oven for 30 minutes.

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