Preheat the oven to 140C/120C Fan/Gas 1.
Heat the oil in a large frying pan. Season the beef and brown in the pan. Transfer to a large, lidded casserole dish.
Add the bacon to the pan and cook for 5 minutes, until crisp. Transfer to the casserole dish.
In the same pan, cook the vegetables for 10-15 minutes, until soft and golden-brown. Transfer to the casserole dish.
Add the tomatoes to the pan and cook gently for a couple of minutes, then transfer to the casserole dish.
Deglaze the pan with the red wine, bring to a gentle simmer and reduce the volume of the liquid by half. Pour into the casserole dish.
Add the stock, white wine, herbs, spices and citrus peel to the casserole and bring to a simmer. Cover with a paper cartouche and the lid and put in the oven. Cook for 8–10 hours, or until the meat is soft to the touch and falls apart easily.
Meanwhile, to make the glazed onions, put all the ingredients in heavy-duty saucepan, large enough for the onions to cover the base. Add 125ml/4fl oz water and cover with a cartouche. Bring to a simmer and cook until the liquid has evaporated, and the onions are translucent and soft.
Remove the beef from the casserole and set aside.
Strain the sauce through a fine sieve into a clean saucepan and reduce the volume of the liquid until you have a shiny sauce. Return the meat to the pan and shred.
Serve with the glazed onions and mashed potato.