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Preheat the oven to 200C (140C Fan or Gas Mark 3).
Cut the beef into 2cm cubes, chop the bacon into small pieces, peel the baby shallots and crush the garlic.
Pour the wine into a saucepan and boil until it reduces to 450ml.
Heat the oil in a large frying pan or ovenproof casserole dish and brown the beef in batches.
Remove the beef, then cook the bacon until crisp and set aside with the beef.
Brown the shallots, add the garlic, return the beef and bacon to the pan.
Add the flour, pour in the reduced wine and stock, stir until thickened.
Add redcurrant jelly, tomato puree, bay leaves, thyme, salt, and pepper. Boil, then cover and cook in the oven for 2 hours.
Stir in the mushrooms, cover and cook for another 30 minutes until the beef is tender.
Serve hot with mashed potatoes and green vegetables.