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1
Season the meat with salt and pepper and dredge it in the flour, tapping off any excess.
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2
Heat 3 tablespoons of the olive oil in a large enameled cast-iron casserole.
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3
Add half of the meat and brown it well on all sides, about 10 minutes; transfer to a large plate.
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4
Add 2 more tablespoons of the olive oil and brown the remaining meat.
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5
Transfer the meat to the plate and discard the oil.
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6
Add the remaining 3 tablespoons of olive oil to the casserole and heat it.
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7
Add the bay leaves and cook until lightly browned, about 20 seconds.
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8
Add the carrots, celery and onion and cook over moderate heat, stirring frequently, until barely softened, about 7 minutes.
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9
Add the garlic and jalapeno and cook until fragrant, about 1 minute.
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10
Stir in the tomato paste and cook, stirring occasionally, until lightly browned, about 1 minute.
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11
Stir in the Madeira, scraping up the browned bits from the bottom of the casserole.
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12
Add the beef stock and bring to a boil.
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13
Stir in the meat and bring to a simmer.
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14
Cover partially and cook over moderately low heat until the meat is very tender, 2 1/2 to 3 hours.
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15
Stir occasionally.
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16
Make sure that there is always at least 1 inch of liquid in the casserole.
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17
Add water if necessary.
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18
Skim off the fat and discard the bay leaves.
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19
Sprinkle with the parsley and serve with the Parslied Pototoes.
