Step 1

Place the beef, onion, carrot, celery, garlic, cloves, bay leaf, thyme, orange peel and brandy in a large glass or ceramic bowl. Add the red wine and stir to combine. Cover with plastic wrap and place in the fridge overnight to marinate.

Step 2

Use a slotted spoon to transfer the beef to a plate. Pat dry with paper towel. Use a slotted spoon to transfer the onion, carrot, celery and garlic to a bowl. Reserve the marinade.

Step 3

Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish over medium-high heat. Add bacon and cook, stirring, for 6 minutes or until light golden. Use a slotted spoon to transfer the bacon to a large heatproof bowl.

Step 4

Add one-quarter of the beef to the pan and cook, stirring occasionally, for 3-4 minutes or until browned. Transfer to the bowl. Repeat, in 3 more batches, with the remaining oil and beef, reheating the pan between batches.

Step 5

Add the reserved marinade to the pan. Bring to the boil. Reduce heat to medium and simmer, skimming the surface occasionally, for 10 minutes or until the liquid is reduced by one-third. Add the stock and bring to the boil. Reduce heat to medium and simmer for 12 minutes or until the liquid is reduced by one-third.

Step 6

Return the bacon, beef, onion, carrot, celery and garlic to the pan. Season with salt and pepper. Cover and bake in oven for 2 hours or until the beef is tender.

Step 7

Use a slotted spoon to transfer the bacon, beef and vegetables to a large heatproof bowl. Place the pan over high heat and bring to the boil. Boil, stirring occasionally, for 10 minutes or until the sauce is reduced by half.

Step 8

Return the bacon, beef and vegetables to the pan with the tomato and parsley, and stir to combine. Season with salt and pepper. Divide the beef mixture among serving plates and sprinkle with extra parsley. Serve with crusty bread.