Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves and thyme . Bring to the boil and simmer for 15 minutes. Allow to cool.
Add the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight.
On the day
Preheat the oven to 150C
Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.
Heat some butter and olive oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.
In a separate frying pan: Heat 1 tbsp oil in a large frying pan. Pat dry the beef from the marinade mixture and dust with flour salt and pepper.
Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish.
Stir in 2-3 large spoonful’s of the reserved marinade mixture to deglaze and lift the flavours from the pan. Pour into the casserole dish with the beef, along with the rest of the marinade.
Bring to the boil, cover with a cartouche (grease proof paper) and a heavy lid and place in the oven for 3-3½ hours or until the beef is very tender.
While this is happening - bake your potatoes as you would for a jacket spud and once soft in the middle you can scoop out the potato and add in warmed butter, cream and milk with some seasoning - to your liking a the creamier the better !
Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and flambé ! ( not compulsory).
Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.
Reheat your potato when you are ready to serve and steam your green beans and a robust red.
I garnished with some roasted tiny silver skin pickled onions and some crunch pancetta shards.