1. Pre-heat fan forced oven to 175°C.
2. In a Dutch oven or ovenproof pot, heat oil over a med. heat. Add bacon and cook for 3-5 mins until browned and crisp. Remove from the pot and set aside,
3. Using a paper towel pat dry the pork before searing until all sides are browned. Remove from the pot and set aside.
4. Next, sauté carrots and onions for 3-5 mins until softened. Add 4 minced garlic cloves cooking for 1 min until fragrant.
5. Add the pork and bacon back to the pot and season with salt and pepper. Sprinkle over the flour and mix, ensuring the flour is well combined, then cook for 5 mins.
6. Pour in the wine and enough stock that the meat is just covered. Stir through shallots, tomato paste, bouillon cube, thyme, parsley, and bay leaves, then bring to a simmer.
7. Cover and transfer to the lowest rack of the oven and cook for 2-2.5 hours until the meat is tender.
8. Just before the meat is done cooking, prepare the mushrooms. Heat butter in a pan over a med. heat. Add garlic and cook for 30 secs before adding in the mushrooms. Season with salt and pepper and cook for 5 mins until browned, then set aside.
9. Once the meat is tender, remove from the oven, stir through the mushrooms, and garnish with additional parsley.
10. Serve and enjoy!

*We recommend serving this alongside mashed potatoes, buttered noodles, or a loaf of good bread to lap up all that delicious sauce.