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Place the beef, wine, bay, garlic, thyme and peppercorns in a large bowl and marinate overnight in the fridge.
Drain the beef and pat dry. Reserve the marinade.
Season the beef well with salt and pepper. Heat a casserole and cook the beef all over until coloured. This will take at least 10 minutes. Work in batches if you need, to avoid overcrowding the pot.
Add the tomato purée, chopped tomatoes, onion, carrot, celery and the reserved marinade.
Simmer gently with a lid on for around 2 hours. Reduce the sauce as necessary.
To make the garnish, heat the butter and oil in a frying pan and fry the bacon until crisp. Add the mushrooms and cook until coloured, then add the shallots.
Add the wine and cook until reduced. Add the stock and cook until reduced by three-quarters. Stir in the parsley and set aside.
To make the mash, heat the cream, butter, thyme, bay leaf and garlic in a saucepan to infuse. Strain through a sieve into a bowl and discard the aromatics.
Pour the cream mixture into the mashed potatoes and mix well. Push through a fine sieve for a really smooth mash.
To make the mash garnish, heat the oil in a frying pan and cook the bacon until very crisp. Leave to cool slightly and then finely chop.
Mix the chopped bacon and crispy onions together and sprinkle over the mash.
Serve the beef bourguignon with the mash and garnish.