Jeff Clavier's Buzzlog

This dish can be served with mash potatoes, rice or pastas. Rice is what I prefer because there is is a lot of juice...
If you have some juice leftover, I recommend using it to accomodate some pastas with mushrooms. Very good.
As to what to drink with this dish, I would personally go for a Cabernet Sauvignon or a Merlot.

Then add the bacon, the vegetables and the marinade juice in the pan. Add up to one cup of water, to almost fully cover all ingredients.
Then cover the pan, and put it on a large burner, with thermostat set around 3. The dish has to cook very slowly, for about 2 hours.
One variation of that recipe is to add some mushroom. About 1 hour and 30 minutes into the cooking phase, wash a dozen of mushrooms and cut them in medium sized slices. Braise these pieces of mushroom in a pan, with one tsp of oil, for about 6 minutes. Add these mushrooms in the large pan for the last 15 minutes.

To check if the meat is cooked enough, take a piece of beef and cut it in half with a fork or a spoon. It should so tender that it is very easy to do so.

You will need a large, deep pan to get everything cooked. Start by adding all pieces of beef, and add one tbsp of flour on the beef. Then feel free to add salt, pepper and herbs of your choice. Note that we are using the marinade, which already contained all these.
My suggestion is to cook this dish once, without adding anything at this stage. You will be able to add salt, pepper, etc, upon serving. The next time round, you will be able to dose more easily spices and herbs, etc.

This is how it looks when the beef is done

Now you want to drop one tsp of oil in the pan, and braise all pieces of beef. Depending on the size of the pan, you might not be able to do it in one go.
Turn pieces upside down to make sure that all faces have been braised. It takes about 8 minutes to braise one batch.

If you have used "real" bacon, then use the remaining fat to braise the vegetables, other add one tsp of oil (I use olive oil but your choice).
These vegetables are the ones from the marinade, which have absorbed a bit of red wine. You can also dispose of these, and prepare "new" vegetables (same thing: 5 carrots, 2 onions, 2 cloves of garlic).
Braise them for about 6 minutes, until the onion has been softened. Then put the vegetables aside with the bacon.

Some of the wine has been absorbed by the beef and the vegetables, which will enrich their taste. Note that this recipe makes use of the juice and the vegerables used in the marinade, so do keep them.

No need to add oil, there is enough fat in the bacon. You want to turn the pieces often so that it does not burn.