Beef Bourguignon

Cooking Procedures : In a skillet, fry bacon over medium heat, about 8 minutes or until cooked but still a bit soft. Drain on paper towels; cut into 1 in. pieces. In a bowl, whisk flour, salt and pepper. Toss the meat in the flour to coat; shake off any excess. Set aside. Heat oil in a large pan over medium heat, add the beef cubes, in small batches, cook for 4 minutes or until starting to brown. Remove; set aside. In the same pan, melt butter. Add onions, garlic and leek; cook for 5 minutes or until softened. Return beef and accumulated juices to pan; add the remaining ingredients, except parsley. Stir to combine. Bring to boil; reduce heat to low, simmer, covered, stirring occasionally, for an hour. Then uncovered, for 30 minutes or until the meat is very tender and sauce thickened. Remove the bay leaf; stir in bacon and the parsley. Serve with mashed potato. Serves 6.