Heat the oven to 160C/fan 140C/gas 3. Drain the meat, keeping the wine and herbs, and brown the meat in 1 tbsp oil in a large pan with a lid. Scoop out when browned, you may have to do this in batches. When all the meat is browned, add the bacon and fry until golden and has released some of its fat. Add the onion, and cook until soft. Stir in the flour, then add the marinating wine and herbs, and tomato purée. Add the browned beef and top up with beef stock and season. Put the lid on, and put in the oven for 2 hours until the meat is just falling apart.