Beef stew braised with red wine, root vegetables and leeks

Wash the meat and pat dry with paper towels.

Heat a large pot, add 1 tablespoon of olive oil, and cook the bacon until crispy and the fat is rendered. Remove the bacon with a slotted spoon and set aside. Reserve the bacon fat in a separate bowl, leaving about 1 tablespoon in the pot.

Season the beef with salt and place it in the pot in a single layer. Brown the meat on all sides. Repeat with the remaining beef, adding bacon fat as needed. Do not overcrowd the pot. Brown the beef well on all sides, then remove to a plate with the bacon.

Add 1 tablespoon of bacon fat, add the onions, season with salt, and cook until golden and slightly caramelized, about 5 minutes. Add a little beef broth if needed.

Add the garlic and cook until fragrant, about 1 minute.

Return the bacon and browned beef to the pot, sprinkle with flour, salt, and pepper. Cook, stirring, for about 3 minutes.

Pour in the beef broth and wine until the meat is just covered. Stir well. Add parsley and thyme and bring to a boil. Reduce heat and simmer, covered, until the meat is almost tender, stirring occasionally, about 1½ hours. You can also cook in the oven at 180ºC (350ºF), stirring occasionally.

In a large sauté pan, heat another tablespoon of bacon fat. Add carrots, parsnips, and leek. Toss to coat the vegetables with the fat, sprinkle with 1 teaspoon of sugar. Cook, stirring, until the vegetables start to caramelize and turn golden, about 10 minutes. Remove from heat and set aside.

When the meat has been cooking for 1½ hours, add the vegetables. Stir and continue to simmer until both the meat and vegetables are tender, about 1½ – 2 hours. Season with salt and pepper to taste.