Cut the meat into large cubes the night before and place in the marinade for one night.
In a large casserole, sauté the chopped bacon and chopped shallots in oil.
Remove the meat cubes from the marinade, dab them dry and add them. Brown everything gently, add the vegetables from the marinade. Stir occasionally and roast until golden.
Pour in enough marinade to cover the meat, cover the casserole, and continue cooking over very low heat for two to three hours.
Degrease the dish before serving.
Serve with macaroni, barely cooked, arranged on a platter with a little bit of oil, sprinkled with parmesan, covered with a ladle of beef sauce and baked on the stove.
Our tip: use bacon with a subtle smoky touch!
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