1.  A day or two ahead, cut the meat into large 5cm chunks. Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix everything together.

2. Pour the wine into a large saucepan and bring to a boil for 5 Pour the wine over the meat, then cover and cool slightly (approx 20 mins) before chilling overnight or for up to 36 hrs.

3. Lift the beef out of the marinade and dry on kitchen Heat half the oil in a large casserole dish. Working in batches, brown the beef for 10 mins, adding more oil if needed (take care as this will spit). Once browned, transfer the beef chunks to a plate.

4. Heat oven to 1300C fan. Add a touch more oil to the dish, then tip in the vegetables and gently brown for 10 mins. Use a wooden spoon to scrape bits off the bottom. Scatter over the flour and cook for 2 mins, then stir in the tomato purée. Add the meat and any juices from the plate back in, then pour over the marinade including herbs and spices. Bring everything to a simmer and stir, then cover and place in the oven for 31/2-4 hrs, stirring every hour or so until the meat is very tender. You now have a delicious rustic stew that can be served as is, but keep going to take it to the next level.

5. Leave the stew to cool, then carefully tip into a sieve or colander set over a bowl. Lift the meat and carrots back into the casserole, then squish everything else in the sieve so that you extract the juices and some of the garlic gets squished through. Simmer this sauce in a pan for 10 mins or until thickened to your liking, then pour over the meat.

6. While the meat is braising, heat the rest of the oil in a frying.  Fry the bacon and onions for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked. Tip the contents of the frying pan into the casserole dish, stir and simmer for a few mins. Scatter over the parsley and serve.