Heat two teaspoons of oil in a frying pan. Cook the bacon with a medium high heat to bring out its oil. Put the fried bacon aside.

Fry the beef with the bacon oil until it's nicely browned. Put the beef aside.

Cook the onion and carrots in the same frying pan for a few minutes until the vegetables are softened with the flavour of the meat.

Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well.

Add 250 ml of beef stock, 400 ml of Red Burgundy, one teaspoon of tomato purée. Season with 3 bay leaves, thyme and salt. Bring it to a simmer then cook for 30 minutes with the lid on.

Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned.

Add the mushrooms back to the simmering stew. Taste the gravy and adjust seasoning. Add more wine or stock to thin it out if needed. Cook for another 10 minutes and watch the gravy become rich and thickened.