Preheat oven to 180°c. Heat 2 tablespoons oil in a large, heavy-based oven proof saucepan over high heat. Sprinkle the beef with salt and pepper and cook, in batches, for 3-4 mins each side or until browned. Remove from the pan and set aside.

Add the onion and garlic and cook, stirring frequently, for 3-4 mins or until the onion is softened. Add the stock, tomatoes, bay leaves, tomato paste and dried porcini and stir to combine. return the beef to the pan, cover with a tight-fitting lid, and transfer to the oven. Cook for 2½ hrs - 3 hrs or until tender. Remove the beef from the pan and shred the meat using two forks, discarding any fat. Return the meat to the sauce, set aside and keep warm.

To make the parmesan mash, place the potatoes in a large saucepan of salted cold water and bring to the boil. Cook for 15 mins or until tender. Drain, return to the saucepan and mash until smooth. Add the butter, cream, parmesan, salt and pepper and mash to combine. Set aside.

Heat the remaining oil in a large, non-stick frying pan over high heat. Add the Swiss brown and chestnut mushrooms and cook, stirring occasionally, for 3-4 minutes or until golden.