Step 1

Place the meat in a glass bowl and pour over the red wine. Cover and marinate overnight in the fridge.

Step 2

The next day, bring meat back to room temperature, then drain and pat dry reserving wine. Preheat the oven to 150°C. Toss the drained beef with the flour, shaking off any excess. Heat 11/2 tbs oil in a large flameproof casserole and fry the beef, in small batches, until browned all over. Set beef aside. Add another 1 tbs oil to the casserole with the pancetta and cook, stirring occasionally, for 2-3 minutes until starting to crisp. Add garlic, leek and carrot, then cook, stirring, for 2-3 minutes until golden, then stir in the beef.

Step 3

Pour in the stock and reserved wine (if the beef is not completely covered, top up with water). Add the thyme and bay leaves, season well and bring to a simmer. Cover and transfer to the oven to slow-cook for 21/2 hours.

Step 4

Meanwhile, blanch eschalots in boiling, salted water for 6 minutes, then drain.

Step 5

Remove the casserole from the oven, stir in the eschalots and return to the oven, uncovered, for a further 30 minutes or until the meat is tender and cooked, and the sauce is rich and thick.

Step 6

Sprinkle beef bourguignon with parsley and serve with steamed vegetables and buttered potatoes.