Heat 15ml oil in a saucepan and cook carrot, onion, and celery for 3 minutes.
Add wine, thyme, garlic, and 2 bay leaves, simmer for 15 minutes, then cool.
Pour cooled marinade over beef in a bowl and refrigerate overnight.
Preheat oven to 150°C.
Drain beef from marinade and reserve the liquid.
Fry bacon in 25g butter and 15ml oil until brown, then transfer to a casserole dish with shallots.
Pat beef dry and brown in batches in a pan with 15ml oil.
Transfer browned beef and vegetables to the casserole dish.
Deglaze the frying pan with a little marinade and add to the casserole.
Stir flour, remaining marinade, and 290ml beef stock into the casserole dish.
Boil then bake covered in the oven for 3 to 3.5 hours.
Brown mushrooms in remaining butter and oil halfway through oven time.
Add brandy to mushrooms, cook briefly, then stir into the casserole.
Finish cooking in the oven and garnish with parsley before serving.