Spiced Beef In Red Wine

• 2 slices bacon, roughly chopped
• 2 large onions, roughly chopped
• 2 large leeks, white and light-green parts only, roughly chopped
• 3 medium carrots, peeled and roughly chopped
• 1/2 cup fresh parsley
• 13 cup flour
• Salt and freshly ground black pepper
• 2 1/2 pounds chuck steak in 2-inch cubes
• 2 tablespoons vegetable oil, or more as needed
• Pinch ground cloves
• 1 1/2 cups red wine
• 2 cups beef stock or canned beef broth
• 2 tablespoons Worcestershire sauce
• 3 star anise
• 1 tablespoon light brown sugar

1. Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped.
2. Transfer mixture to a large bowl, and set aside.
3. Place flour in a freezer bag or other plastic bag.
4. Season with salt and pepper.
5. Add steak cubes, seal bag, and shake until cubes are well coated.
6. Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil.
7. When hot, add beef in batches, turning until well seared on all sides.
8. As beef is browned, transfer to a plate, and set aside.
9. If casserole dish is dry, add 1 tablespoon oil.
10. Place over medium heat, and add bacon and vegetable mixture and ground cloves.
11. Saute until softened, about 10 minutes.
12. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar.
13. Place over medium-high heat, and bring to a boil.
14. When vegetables have softened, pour liquid over vegetables.
15. Return beef to pan, and stir well.
16. Bring to a boil, partly cover, and reduce heat to low.
17. Simmer gently until beef is tender, about 2 hours.
18. Serve hot.
19. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.

bacon, onions, leeks, carrots, fresh parsley, flour, salt, chuck, vegetable oil, ground cloves, red wine, beef stock, worcestershire sauce, anise, light brown sugar

Taken from cooking.nytimes.com/recipes/6542 (may not work)