Cut the beef into 4-5cm pieces, trim fat and sinew, and season with salt and pepper.
Brown beef in oil in batches, then transfer to a casserole and preheat oven to 170°C.
Fry bacon until crisp, scatter over meat, then sauté chopped onion and garlic until soft.
Add onion, garlic, wine, tomato purée, 150ml water, stock cube, and herbs to meat, then simmer.
Cover and cook in the oven for 90 to 105 minutes until beef is almost tender.
Soak button onions in boiled water for 5 minutes, then drain, peel, and trim roots.
Sauté onions in 12.5g butter until golden, then sauté mushrooms in remaining 12.5g butter.
Mix cornflour with 2 tbsp water to create a smooth paste.
Stir cornflour, onions, and mushrooms into the casserole and cook for 45 minutes more at 170°C.
Remove thyme stalks, garnish with parsley, and serve.