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.

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).

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

Sprinkle beef with ¾ teaspoon salt and ½ teaspoon black pepper.

Heat 2 tablespoon oil in a large, heavy-based, oven-proof pot over high heat. Add ⅓ beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.

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

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

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.

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.

Add tomato paste and cook for 2 minutes.

Add flour and cook for 2 minutes.

While stirring, slowly pour in beef stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free.

Add beef, bacon, thyme, bay leaf, ¼ teaspoon salt and pepper into the pot, then stir well.

Bring to a simmer, then cover and transfer to oven for 1 hour.

Remove from oven, stir in mushrooms and onion.

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

Remove from oven, taste sauce and add salt if needed.

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.