Directions

Heat a large casserole pan & add the olive oil. Fry the beef  golden brown, about 3-5 mins, then turn over & fry the other side until the meat is browned all over. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

In the same pan, fry the bacon, shallots, carrots, garlic and bouquet garni until lightly browned. Mix in the tomato purée & cook for a few mins, stirring into the mixture. Return the beef & any drained juices to the pan and stir through.

Pour over the wine & about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil & use a spoon to scrape the caramelised cooking juices from the bottom of the pan.

Heat oven to 150c (130 fan) 300f, gas mark 2.

Tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew & trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef & veg with a slotted spoon & set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef & vegetables to the pan.

How to Make a Bouquet Garni – For a classic bouquet garni, gather together a few fresh parsley stalks, thyme sprigs and bay leaves. Use unwaxed kitchen string to tie the bouquet garni, then add the bundle to the pot. This makes it easy to remove after cooking. To stop the herbs from coming apart in the liquid, you can tie them in a piece of muslin.