Boeuf Bourguignon

Name: Boeuf Bourguignon
Ingredients: 1 bay leaf; 1 tbsp all purpose flour; 1 tsp dried herbes de Provence; 12 small shallots, peeled; 1¼ cups beef stock; 1¼ cups red wine, preferably Pinot Noir; 2 lb (900g) beef chuck, cut into 1½ in (4cm) cubes; 2 tbsp vegetable oil; 3 tbsp chopped parsley; 4 oz (115g) white mushrooms, quartered; 6 oz (175g) sliced bacon, chopped; Salt and freshly ground black pepper