This hearty stew of beef and root vegetables is from the Gascony region of France.  This version is an adaptation of a recipe in SeriousEats.com.  It makes 8-10 servings and takes about 4 hours to prepare.  Like most stews, it benefits from being made a day in advance, which gives the flavors time to meld and makes it easier to defat the stew.

3 lbs. boneless chuck roast

1-1/4 tsp. Diamond Crystal kosher salt, divided

¾ tsp. freshly ground black pepper, divided

2 Tbs. olive oil, duck fat, or pork fat (I used pulled pork fat)

4 oz. bacon cut into lardons

1 medium onion (8 oz.), chopped

2 large carrots (8 oz. ), cut into ½ inch rounds)

2 large parsnips (8 oz..), cut into ½ inch rounds

4 garlic cloves, chopped

3 Tbs. all-purpose flour

¼ cup brandy

750 ml. bottle full-bodied dry red wine (I used a malbec)

2 cups beef broth

4 sprigs fresh thyme

8 pitted prunes, roughly chopped

Chopped fresh parsley, for garnish

Potatoes or crusty bread for serving

Preheat the oven to 275 degrees with the racks positioned to give room to a Dutch oven with a lid.

Cut the meat into 1-1/2 inch cubes, removing any large chunks of fat.  Sprinkle the meat with ¾ tsp. of salt and ½ tsp. of black pepper.

Heat the oil or fat in a Dutch oven over medium-high heat.  Brown the meat in batches and place in a bowl.

Fry the bacon over medium heat  until it renders its fat and then add the onions, carrots, and parsnips.  Cook for a few minutes until the vegetables soften.  Sprinkle with the remaining ½ tsp. of salt and ¼ tsp. of black pepper.

Add the garlic and sprinkle on the flour and stir everything.  Cook for about a minute.

Remove from the heat and stir in the bandy.  Return to the heat and cook for a minute.

Add the wine slowly, scraping the bottom of the pot to release the browned bits.  Add the broth, thyme and prunes.  Bring to a boil.

Cover the pot and put it in the oven to slowly cook for 2-1/2 to 3 hours until the meat is fork tender.

Defat the top of the stew before serving with potatoes or bread.