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1
In a 2-gallon resealable plastic bag, add the beef, 2-inch carrot pieces, celery, onions, garlic and red wine and refrigerate overnight.
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2
Preheat the oven to 300.
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3
Strain the beef and vegetables over a bowl; reserve the wine.
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4
Separate the meat from the vegetables.
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5
Pat the meat dry and season with salt and pepper.
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6
In a large enameled cast-iron casserole, heat the olive oil.
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7
In batches, sear the meat over high heat until browned on all sides, 30 minutes; transfer the meat to a bowl as you go.
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8
Reduce the heat to moderate, add the marinated vegetables and cook until softened, 8 minutes.
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9
Add the reserved wine, stock, large bacon pieces, herb bundle and meat along with any juices; bring to a simmer.
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10
Braise the stew in the oven for 3 1/2 hours, until the meat is tender.
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11
Using a slotted spoon, transfer the meat and bacon to a bowl.
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12
Strain the liquid, discarding the solids.
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13
Wipe out the casserole.
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14
Add the lardons and crisp over moderately high heat, 10 minutes; transfer to paper towels.
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15
Working in batches, add the mushrooms to the casserole and cook until golden, 8 minutes per batch.
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16
Add the mushrooms to the meat.
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17
Add the carrot rounds and braising liquid to the pot and simmer until the liquid is reduced by one-third.
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18
Add the meat, bacon, lardons and mushrooms; simmer until the sauce reduces slightly.
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19
Season with salt and pepper and let cool.
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20
Refrigerate overnight.
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21
Skim the fat from the stew and reheat.
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22
Garnish with parsley and serve.
