Hearty cinnamon beef stew with port, shallots and streaky bacon – Food & Home Magazine

Ingredients

• 2 tbsp olive oil
• 130g streaky bacon, rind removed and finely chopped
• 1kg stewing beef, cut into 3cm cubes
• 60ml (¼ cup) red wine vinegar
• 16 shallots, peeled and left whole without cutting through the root
• 4 tsp tomato purée
• 6 garlic cloves, peeled and chopped
• 2 tsp cake flour
• 2 bay leaves
• 1 tsp thyme, finely chopped
• 1 thinly pared piece of orange peel, about 5cm
• 1 cinnamon quill
• 80g black olives, pitted
• 250ml (1 cup) port
• about 1L (4 cups) hot beef stock/enough to cover the meat
• salt and freshly ground black pepper, to taste
• 125ml (½ cup) fresh flat-leaf parsley, chopped, to serve
• parsley rice, to serve
• French baguettes, to serve