Cut beef chuck into large cubes

Marinate the beef for 2 hours or up to 24 hours and patted dry after the marinade

Slice onion and garlic, cut carrot into chucks

Render the bacon until brown and a little crispy in a large pot and remove

Caramelise the beef in the same pan with bacon fat and remove

Soften onion and carrot then add tomato puree and garlic cook out for 2-3 mins 

Add beef, bacon, marinade and beef stock into the pot

Lightly brown the shallots and mushrooms in a pan and add to the stew

Simmer with a lid on for 2 hours on a low heat 

Simmer without a lid for 1 hour without a lid to reduce the sauce

Serve with creamy mash