Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 2 tablespoons oil (vegetable or olive oil); 1.5 kilogram beef chuck steak (cut into 3cm pieces); 12 peeled (250 grams) eschalots; 4 rashers (280 grams) bacon (rind removed and coarsely chopped); 250 grams mushrooms (button, halved); 1 tablespoon all-purpose flour (plain); 1 tablespoon tomato paste; 1 cup water (boiling water); 3/4 cup dry red wine; 2 beef (20 grams) bouillon cubes; 1/4 cup flat-leaf parsley, coarsely chopped; 2 tablespoons flat-leaf parsley (coarsely chopped, extra); Mashed potato, to serve; Steamed green beans, to serve