1. Heat one tablespoon of the oil in a large pan.
• Add the carrot, onion and celery and cook for 2-3 minutes, stirring occasionally.
• Pour in the wine and stir in the thyme, garlic and two of the bay leaves. Bring to the boil, then reduce the heat and simmer for 15 minutes.
• Allow to cool completely, then place the beef in a large, non-metallic bowl and pour over the wine mixture.
• Cover with cling film and place in the fridge overnight to marinate.

2.Preheat the oven to 150°C.
• Strain the beef into a colander set over a bowl, reserving the marinade in a bowl. Set aside.
• Heat half of the butter and one tablespoon of the oil in a large frying pan. Add the bacon and cook until sizzling and golden brown, stirring occasionally.
• Stir in the shallots and then transfer to a casserole dish.

3.Heat another tablespoon of oil in the frying pan.
• Pat dry the drained beef cubes with kitchen paper.
• Add half of the beef to the pan and cook until browned on all sides.
• Remove from the pan with a slotted spoon and add to the casserole dish.
• Repeat with the remaining beef.

4.Add two to three large spoonfuls of the reserved marinade to the frying pan and allow to bubble down, scraping the bottom of the pan with a wooden spoon to remove any sediment.
• Pour into the casserole dish.
• Sprinkle the flour into the casserole dish, stirring and then add the remaining marinade, bay leaves and the stock, stirring to combine.
• Season generously and bring to the boil, then cover and place in the oven for 3-3 1/2 hours until the beef is very tender but still holding its shape.

5.Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until just tender and lightly browned, stirring.
• Add the brandy and cook for another few minutes, then stir into the casserole dish and return to the oven for the remaining cooking time.
• When the boeuf bourguignon is ready, season to taste and serve straight to the table with a bowl of crusty bread to hand around.