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