• Cut the meat into small chunks, making sure to remove any bits of tendon you can find. Put them in a bowl and pour the wine over the meat making sure it is all submerged. Leave to marinate in the red wine for at least half an hour but preferably a little longer. In the meantime cut the onion into fairly large chunks but not too large. You can put the cloves or garlic in without cutting them.
• Preheat your oven to 150˚C.
• Toss onions and garlic and your bay leaves into a Dutch oven or cast iron pan
• Remove the beef from the wine after marinating and transfer all the wine to your pan. Dry the beef with kitchen towel and quickly brown them in  a little butter and transfer to your pan as well. Make sure to season the beef while you are browning it with pepper and salt.
• Once everything is in mix it all and put the pan into the oven. Leave for at least 2 hours to simmer in the oven and stir occasionally. About half an hour before it is ready, add the mushrooms and the bacon. Season where necessary to taste.

MASH

• Clean the celeriac and cut into pieces, roughly the same size as you are cutting your potatoes. Put them all in a pan with water and salt and boil until they are soft enough to mash. Mash them together, adding cream and butter in there. Season with salt, pepper and nutmeg.