1. Preheat a large skillet over medium heat, around 325°F (165°C).

2. Add 4-6 slices of bacon and cook until crispy, then remove from the skillet and set aside on a paper towel-lined plate.

3. In the same skillet, add 500g (1.1lb) of beef, cut into bite-sized pieces, and cook until browned on all sides, then remove from the skillet and set aside with the bacon.

4. In the same skillet, sauté 2 medium leeks, sliced, and 1 medium shallot, sliced, until softened and translucent.

5. Add 2 tablespoons (30g) of unsalted butter, 1 tablespoon (15g) of powdered sugar, 2 tablespoons (30g) of tomato paste, 60ml (1/4 cup) of red wine, 120ml (1/2 cup) of water, and 1 teaspoon of beef broth concentrate to the skillet.

6. Stir the sauce until it is well combined and the shallot is tender, about 2-3 minutes.

7. Add the cooked beef and bacon back into the skillet and stir to coat with the sauce.

8. Simmer the mixture over low heat, around 275°F (135°C), for 10-15 minutes or until the beef is tender and falls apart easily.

9. Season the sauce with salt and pepper to taste.

10. Serve the dish hot, garnished with fresh herbs if desired.