In a small saucepan, cover the bacon with cold water, bring to a boil, lower the heat, and simmer for 5 minutes. Drain and dry on paper towels.

In a large skillet, heat the oil over moderately high heat and in it sauté the bacon until it is nicely browned and has rendered most of its fat. Remove the bacon with a slotted spoon and set aside on paper towels.

In the fat that remains in the skillet, brown the beef in batches over moderately high heat, removing it with a slotted spoon to a large casserole as it is browned.

Reduce the heat to moderately low and sauté the onion, leeks, 1 carrot, finely chopped, and 1 celery stalk, finely chopped, until they are soft. Add the garlic for the last minute of cooking. Transfer the vegetables to the casserole.

There should be about 3 tablespoons of fat left in the skillet; if there is less, supplement it with some olive oil. Remove the skillet from the heat and stir the flour into the fat, forming a paste. Put the skillet over moderately low heat and cook the paste, stirring constantly, until it is browned. Add the wine and the stock in which you have dissolved the tomato paste and bring to a boil, stirring constantly. Lower the heat and simmer for 5 minutes.

Add the sauce to the casserole. Stir in the reserved bacon, the summer savory, bay leaf, 1 teaspoon salt, and pepper to taste. Bring the casserole to a simmer, cover, and bake in a preheated 3 2 5-degree oven for 2 hours.

While the stew is cooking, prepare the vegetables. Cut the remaining carrots into 1-1/2-inch lengths, cutting the thicker pieces in half lengthwise. Cut the remaining celery stalks in half lengthwise and then into 1-1/2-inch lengths.

When the meat has cooked for 2 hours, remove the casserole from the oven and stir in the vegetables. Continue baking until the meat is very tender and the vegetables are cooked but still firm, about 1 hour more.

Add salt and pepper to taste, garnish with the chopped fresh parsley, and serve from the casserole.