Marinade Beef

1. Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or Zip-lock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).
2. Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.
3. 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.

Browning Beef and Vegetables

1. Preheat oven to 180°C / 350°F (160°C fan).
2. Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.
3. Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.
4. 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.
5. Fry bacon: Add bacon and cook for 3 minutes until golden. Add to bowl with beef.
6. Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.
7. 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.
8. 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.
9. Tomato paste: Add tomato paste and cook for 2 minutes.
10. Flour: Add flour and cook for 2 minutes.
11. 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).
12. Add beef into pot: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.