Preheat the oven to 180°C/Fan 160°C/Gas Mark 5. Add the porcini to a small bowl, cover with hot water and set aside. Season the beef generously then toss in the flour to lightly coat. 

Heat 3 tbsp of the oil in a large ovenproof casserole dish on high. Shake off the excess flour and add the beef, frying in batches until evenly browned. Remove using a slotted spoon and set aside on a plate. 

Deglaze the pan with 4 tbsp of the reserved pickled walnut liquor to help loosen any brown bits on the bottom of the pan, then drain the porcini and add the soaking water to the pan before roughly chopping the porcini. Add another tbsp of oil, reduce heat to medium, add the onions and garlic, and fry for 4-5 minutes before adding the beef, tomato purée, wine, beef stock, bay leaves, thyme, sugar and porcini. Stir, cover with a lid and transfer to the oven for 2 hours.

Remove from the oven, add the carrots, then cover and return to the oven for 1 hour or until the carrots are cooked through and the meat is tender. Halve the pickled walnuts and place on top of the stew. 

To make the cheesy garlic bread, combine the mozzarella, cheddar, butter, garlic and parsley in a bowl. Season and spread the mixture over the baguette slices. Arrange the slices on top of the stew so they overlap with each other and bake for 15 minutes until the cheese is golden and bubbling. Remove, sprinkle with parsley and serve hot.