Step 1

Start by cooking some bacon in a large pot over medium heat until it is browned. Set the crisp-cooked bacon lardons aside.

Step 2

Add the beef to the pot with rendered bacon fat and cook over high heat until they are well browned on all sides and then set them aside, which takes about 10-12 minutes. The beef drippings will absorb after 5-6 minutes and the beef will be brown much better after that.

Step 3

Next, add the onions to the same pot and cook over low heat until they are browned and caramelized, which takes about 20-25 minutes.

Step 4

Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes while occasionally stirring.

Step 5

Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has been absorbed.

Step 6

Next, add back in the beef and bacon, along with the cumin, paprika, and optional caraway seeds, and cook for 4-5 minutes. The flavor and color should really intensify.

Step 7

Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the amount of liquid is reduced by one-half.

Step 8

Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid on the pot and cook over low to medium heat for about 90 minutes or until the beef is tender.

Step 9

Add your desired root vegetables to the stew and cook for 20-25 minutes or until the vegetables are tender.

Step 10

Serve in a bowl with a garnish of chopped parsley.