Beef Estofado

For the Red Wine Marinade

• 500–600 g (17½–21 oz) root vegetables, such as celery, carrots, onions, and leeks

1. Cut the first lot of root vegetables into large pieces and toast them in a pot in a little olive oil. Add the red wine, red wine vinegar, and the herbs and spices. Allow to simmer, covered, for 15–20 minutes; then cool.
2. Divide the bacon into two pieces, cut the meat into 8 pieces. Immerse the pieces completely in the cooled marinade and let sit in a cool place