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Preheat the oven to 150C fan forced/170C. Heat 2 tbsp of oil in an ovenproof casserole and fry the bacon. Set aside. Season the beef and sprinkle with flour. In the bacon fat, sear the beef until brown. Bring the bacon back to the pan.
Add half a garlic head, the red wine, stock, tomato paste, thyme, rosemary and bay leaves. Cover, and cook in the oven for 2.5 hours.
In the meantime, brown carrots in butter or oil of choice and set aside. Same with mushrooms and onions.
Pick out and discard bay leaves, rosemary/ thyme, garlic head. Add carrots, mushrooms, small onions and parsley. Reduce slightly to a syrupy consistency. Taste then add salt and pepper to taste. If needed, thicken the sauce by mixing 1 tbsp flour in a small amount of sauce before returning to the oven for 20-30mins.
Serve with crusty bread, mash, or pasta.