Place the beef in a large bowl then season with salt and pepper and mix well.
Fry bacon in a large frypan for about 7 minutes over a medium heat. Keep the bacon and the bacon fat separate.
Place an oven safe saucepan or casserole dish on the cooker, set heat to high and heat 2 tablespoons of bacon dripping in it. Sear half of the beef on all sides for about 5 minutes. Remove the beef then heat 2 more tablespoons bacon fat and fry the remaining beef; remove from the saucepan.
Fry the onions in the same saucepan for 4-5 minutes until soft. Add the garlic and fry for another 30 seconds. Stir in the flour then reduce the heat and stir for another 1-2 minutes until the flour is the same colour.
Add the wine and scrape the bottom of the saucepan well so the flavour of the wine can be absorbed. Add stock, bay leaves and thyme then increase the temperature slightly and bring to a simmer.
Add the beef and the bacon and bring to a simmer again but do not let boil. Cover with a lid and place in preheated oven. Cook for 2 to 2 1/2 hours or until the meat is almost fully cooked through.
Heat 1 tablespoon bacon fat in a frying pan and fry the eschalots for 5-10 minutes until they are tender and lightly browned. Don't stir too much to avoid breaking them apart.
When the beef is almost done add the eschalots. Once again cover and cook for another 20-30 minutes in the oven. Stir in parsley. If necessary season to taste again with salt and pepper.