2 tsp olive oil
1/3 lb thick cut bacon cut into strips
1 tsp salt
1/2 tsp pepper
3 Tbsp flour
2 1/2 lbs stewing beef cut into 1" cubes
1 750 ml bottle Pinot Noir
3 Tbsp oil
3 1/2 Tbsp olive oil
1 large onion,sliced
1 Large carrot, sliced
2 cloves garlic, smashed
2 sprigs Thyme
2 sprigs Italian Flat leaf parsley
2 bay leaves
1 Tbsp Tomato Paste
2 cups beef stock
3 Tbsp butter
1 lb shallots, peeled and halved
1 lb small button mushrooms
Italian Flat Leaf Parsley to serve