Ingredients
250 grams speck or pancetta, chopped
1 medium (150g) brown onion, chopped
1 medium (120g) carrot, chopped
2 trimmed (200g) stalks celery, sliced
4 cloves garlic, peeled, sliced
10 (250g) French shallots, peeled, halved
2 tablespoons duck fat (see Michele’s tips)
2 kg stewing beef, trimmed, cut into 6cmpieces (see Michele’s tips)
⅓ teaspoon ground cinnamon
1 bay leaf
¼ cup (80ml) brandy
2 whole cloves
2 strips orange rind
2 cups (500ml) red wine
2 cups (500ml) beef stock
2 bunches baby carrots, trimmed,scrubbed
1 tablespoon chopped fresh curly parsley
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