Place a Le Creuset 24cm Signature Round Casserole with 3 tablespoons of oil over medium heat. Add the bacon and sauté until lightly browned, then remove with a slotted spoon (leave the oil in the casserole) and set aside.

Add the beef in portions and sear.

Return the bacon and all the meat to the casserole and deglaze with wine.

In the same casserole, add the garlic, tomato purée, beef stock, carrots, the bouquet of spices, and 2 teaspoons of black pepper. Bring the ingredients to a boil over medium heat. As soon as the contents of the casserole simmer, reduce the temperature and simmer covered for 2 hours.

Caramelise the shallots half an hour before the beef is ready. To do this, melt 30g of butter in a saucepan at a low temperature. Add the shallots and caramelize them for 10-15 minutes until golden brown. This process takes patience, but the slow caramelization process creates a more intense flavour. Once the shallots have finished caramelising, transfer them to a plate with a slotted spoon.

Melt the remaining 30g of butter in the pan, add the mushrooms, and sauté until golden brown.

After 2 hours, carefully remove the lid from the casserole and remove the spice bouquet.

For the beurre manié, mix the butter and flour in a bowl. Add in small amounts and stir with each addition. Add the caramelised shallots and mushrooms. Reduce and allow to thicken for 10-15 minutes.

Stir everything well and season to taste. Sprinkle with parsley before serving.