Beef Bourguignon

Cut 800g beef chuck roll into 5cm chunks.

Season with 1 teaspoon salt and 0.5 teaspoon pepper, then dust lightly with 2 tablespoons flour, shaking off any excess so the final sauce stays clear rather than cloudy.

Heat a heavy pot or Dutch oven over medium heat, add 120g bacon, and render for 5-6 minutes until the fat is fully released and the bacon is crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Raise to high heat, sear the floured beef in 2-3 batches, placing pieces in a single layer without crowding and leaving undisturbed for 2-3 minutes per side until deeply browned on all surfaces. Overcrowding the pan lowers the temperature and steams rather than sears the meat.

Reduce heat to medium, add 1 roughly chopped onion and 150g carrot cut into 3cm pieces, and cook for 3 minutes.

Stir in 1 tablespoon tomato paste and cook 1 minute to concentrate the flavour, then pour in 500ml red wine and scrape up all the browned bits from the bottom with a wooden spoon.

Add the seared beef, reserved bacon, 300ml beef stock, and 1 teaspoon thyme.

Bring to a boil, skim the foam, reduce to the lowest heat, cover, and simmer for 90 minutes to 2 hours. The beef is ready when it falls apart effortlessly under gentle fork pressure.

Quarter 180g mushrooms, saute in a separate pan with butter over high heat for 2-3 minutes until browned, then transfer to the stew. Simmer 20 more minutes and check the sauce: if it drips slowly off the back of a spoon, it is ready. Adjust seasoning with salt and pepper.