Beef 'The Bomb' Bourguignon

Ingredients

• 375ml red wine
• 2 tsp salt, divided
• 2 tsp freshly ground black pepper, plus more for seasoning
• 2 tbsp Worcestershire sauce
• 1kg rib-eye steak, cut into 2cm cubes
• 250g steaky bacon, diced
• 3 tbsp olive oil, if needed
• 100g carrots, diced
• 100g parsnips, peeled and diced
• 100g pearl onions, frozen
• 35g plain flour
• 2 tbsp minced garlic
• 750ml beef stock
• 2 tsp freshly chopped thyme leaves
• 20g freshly chopped Italian parsley leaves
• 2 tsp freshly chopped oregano leaves
• 45g grated Parmesan
• 100g fried onions