Preheat your oven to 325°F (160°C).

Dry your cubed beef shin or chuck steak with paper towels, then toss it with flour, salt, and black pepper.

In a large Dutch oven, heat over medium-high heat and add the pancetta or thick-cut bacon. Sauté until crispy, about 5–7 minutes. Remove and reserve.

Add olive oil to the same pot, then brown the floured beef in batches for about 5–6 minutes per batch. Transfer to the plate with pancetta.

In the same pot, melt the butter, then add shallots, carrots, and garlic. Sauté for about 5–7 minutes until softened.

Pour in the red wine, scraping the bottom to release browned bits and simmer for about 5 minutes to reduce by half.

Stir in the canned chopped tomatoes, finely diced prunes, and sherry vinegar. Mix well.

Gather bay leaves, thyme sprigs, parsley, and optional orange peel to create a bouquet garni.

Add beef broth to the pot, return browned beef and crispy pancetta, then submerge bouquet garni. Cover and cook in the oven for 2–3 hours.

After one hour, check the stew and add a splash of water if needed. After cooking, discard the bouquet garni and mash the roasted garlic.

Taste and season with salt and pepper. Serve garnished with chopped parsley.