1herb bouquet4 sprigs parsley, 2 sprigs thyme, 1 bay leaf
Chopped Parsley for garnish
Preheat oven to 450°F. In a large dutch oven, cook your bacon and once crisp remove with a slotted spoon and set aside. Dry the beef with a few paper towels for better browning. Add the olive oil to the rendered bacon fat and in batches, sear the beef on all sides in the Dutch oven at medium high heat. Set aside with the bacon.
Add onions, carrots, garlic and mushrooms to the same dutch oven you just cooked your meat and bacon in and saute until tender for about 3 minutes.
Add the bacon and beef back to the pot. Add chopped potatoes, season with 1 teaspoon coarse salt and ¼ teaspoon ground pepper. Toss. Sprinkle with 2 tablespoon flour and toss once more. Place in the center of the oven for 4 minutes.
Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, herb bouquet and cumin. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
Remove the pot from the oven and using a slotted spoon, remove the meat and vegetables from the dutch oven and place into a casserole dish and allow the meat to rest. Throw away herb bouquet. Using a strainer, strain the remaining liquid onto a small pot over medium heat and add 1 tablespoon of flour.
Simmer for about 5 minutes, stirring occasionally until it thickens and there are no lumps. Then pour gravy over meat and vegetables that are resting in a casserole dish. Garnish with chopped parsley. Serve with fluffy white rice, mixed green salad or even some mashed potatoes.
This can be stored in an airtight container in the refrigerator for upto 3-5 days.