1: Chop and sauté bacon until golden and set it aside.
2: Trim and cut beef chuck and brown it in the bacon fat and a drizzle of olive oil; season with salt and pepper and set it aside.
3: Add more olive oil and sauté onions, celery and garlic; add flour and stir; then add tomato paste and wine; add Worcestershire sauce, aromatics and beef stock; bring the beef and bacon back into the pot and adjust for salt and pepper; simmer on the stovetop for 30 mins.
4: Preheat oven to 400 F.
5: Add potatoes and carrots to the pot and transfer in the oven; cook until fork tender for about 1.5 hours.
6: Serve with chopped parsley and enjoy!
