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.

Serve over mashed potato.