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Preheat oven to 160C
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Season the beef with salt and pepper and place in a large pan with a bit of oil or cooking fat to brown.
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When browned, remove and sit to one side. In the pan add the onions, garlic puree and back bacon to cook through.
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Add the browned beef and stir in well and then add the shallots, mushrooms and bouquet garni and stir well.
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Add the wine, so it at least covers the meat and place it all in a large casserole dish.
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Cook in the oven for at least 3 hours, checking occasionally and topping up with wine if necessary.
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When the meat is tender (and it will be!) then remove the dish from the oven and drain off all the liquid into a bowl or jug.
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Put the meat and shallots to one side to keep warm.
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To make up the sauce heat the butter in a pan and add the flour to thicken it. Add the tomato puree and whisk well to get all the bits off the bottom, gradually add the liquid you had put to one side, all the time stirring it well. As the sauce thickens keep adding the liquid until it has all gone and then stir to create a lovely thick rich sauce with all the goodness from the beef and the flavour of the wine.
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Take out the bouquet garni (if you can find it) and serve the meat and shallots pouring the sauce over the top.
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Serve with seasonal vegetables and bread and a good wine.
