Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).

Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.

Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

Preheat oven to 180°C / 350°F (160°C fan).

Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.

Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.

Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.

Fry bacon: Add bacon and cook for 3 minutes until golden. Add to bowl with beef.

Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.

Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.

Sauté carrot: Add butter into pot. Once melted, add carrot and cook for 3 – 4 minutes until there are golden patches. Add garlic and cook for a further 1 minute.

Tomato paste: Add tomato paste and cook for 2 minutes.

Flour: Add flour and cook for 2 minutes.

Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free (Note 6).

Add beef into pot: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.

Oven 1 hour: Bring to a simmer, then cover and transfer to oven for 1 hour. (Note 7)

Mushrooms and onion: Remove from oven, stir in mushrooms and onion.

Oven 1½ hours: Cover with lid and return to oven for 1½ hours, or until beef is "fall-apart tender".

Adjust salt: Remove from oven, taste sauce and add salt if needed. (Note 8 – important!)

Leave overnight (recommended): If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.

Serve over mashed potato – Essential for mopping up every drop of that amazing sauce!