Wash the meat and pat dry with paper towels. Season with salt, pepper and basil and turn in flour. Wash vegetables. For frying, quarter an onion, cut a carrot into 4-5 pieces, cut 3-4 pieces from the leek and prepare a small piece of celery (or use 1 bunch of soup greens).
Heat the oil in a casserole and sear the meat on all sides. Then add the onion quarters, carrot and leek pieces, celery, bread crust, bacon, bay leaf and tomato paste and sauté briefly. Deglaze with red wine and 1/4 liter of beef stock, loosen the crusts from the bottom of the pot in the stock. Cover and simmer slowly for 1.5 hours on the stove top over a very mild heat (electric stove, setting 3). (The total cooking time is 3.5 hours, then the meat and vegetables will be nice and tender and the full taste will develop.)
In the meantime, clean, peel and cut the remaining vegetables into larger pieces. Quarter the onions, halve the small potatoes, cut large quarters, halve the thick carrots, cut the thinner carrots whole into 4-5 pieces, do the same with the parsnips, if you like, cut the leek into medium-sized pieces.
After 1.5 hours, turn the meat and add the carrots and parsnips, add the rest of the broth, bring to the boil again briefly and then continue to simmer over a mild heat.
After another half an hour, i.e. after a total of 2 hours, add the potatoes, briefly bring to the boil and again simmer over a mild heat until the total cooking time of 3.5 hours is reached.
Then remove the meat and keep it warm. Fish out the bay leaf and celery. Stir the beaker of cream into the broth and season to taste. If you like the sauce a little thicker, add some sauce thickener.
Cut the meat open and put it back into the sauce with the meat juice. Put the casserole on the table and serve the food from it.
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