Boeuf Bourguignon

• 6oz (175g) sliced bacon, chopped
• 2 tbsp vegetable oil
• 2lb (900g) beef chuck, cut into 1½ in (4cm) cubes
• Salt and freshly ground black pepper
• 12 small shallots, peeled
• 1 tbsp all-purpose flour
• 1¼ cups red wine, preferably Pinot Noir
• 1¼ cups beef stock
• 4oz (115g) white mushrooms, quartered
• 1 tsp dried herbes de Provence
• 1 bay leaf
• 3 tbsp chopped parsley

Prepare ahead: This stew (as well as the Goulash and Daube) can made up to 2 days ahead, cooled, covered, and refrigerated. Reheat in a 350°F (180°C) oven for 30 minutes.

1. Preheat the oven to 325°F (160°C). Cook the bacon in a flameproof 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.