Method

1. Place the bouquet garni, garlic, beef and wine in a large glass bowl. Marinate for 4 hours (or overnight if you have the time).  
2. Remove the beef from the marinade using a slotted spoon and set aside. Strain the remaining liquid and reserve the marinade. 
3. Preheat the oven to 170°C. Heat a large, heavy-based casserole dish over medium heat with the 1 Tbsp of the olive oil. Cook the shallots and bacon for about 5 minutes until the shallots are browned and bacon is crispy.  
4. Add the mushrooms and cook for a further 3 minutes. Remove from the dish and set aside. Add the remaining olive oil to the dish and cook the chopped carrot and onions for 2 minutes until transparent. 
5. On a high heat, add the beef and cook for about 3 minutes until well browned. Reduce the heat to medium and add the flour, tossing well to coat the beef. Add the reserved marinade, bouquet garni and water. Bring to the boil, stirring well. 
6. Place the lid on the dish and place into the oven. Cook for approximately 1¼ hours, stirring mixture several times during the cooking process.  
7. Return the bacon, mushrooms and shallots to the casserole dish, and cook for 30 minutes or until the meat is very tender.  
8. Discard the bouquet garni and season with cracked black pepper. Garnish with chopped fresh thyme. 
9. For a low carb meal, serve with steamed green beans or cauliflower mash. Alternatively, serve with lower GI potato (Carisma).