Step 1

Preheat oven to 150C/130C fan-forced. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

Step 2

Heat remaining oil in dish. Add onion, carrot and celery. Cook, stirring occasionally, for 5 minutes or until onion starts to soften. Add bacon. Cook for 5 minutes or until bacon is golden. Add flour. Cook, stirring for 1 minute or until vegetables are well coated. Season well with salt and pepper.

Step 3

Gradually stir in wine. Simmer for 30 seconds or until reduced by half. Stir in stock, tomatoes, thyme, oregano and bay leaves. Bring to the boil. Cover dish.

Step 4

Transfer dish to oven. Bake for 3 hours, stirring every hour, or until beef is tender and falling apart. Remove and discard bay leaves. Serve.