Beef Bourguignon

Read it through once before you start the pan.

1. 1Step 1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. 2Step 2. Fry the bacon for 5 minutes until crisp, then lift it onto a plate with a slotted spoon.
3. 3Step 3. Brown the chuck roast in 3 batches in the rendered fat for 18 minutes in all until deeply browned, then transfer it to the plate with the bacon.
4. 4Step 4. Preheat the oven to 160°C (140°C convection).
5. 5Step 5. Add the shallots, carrots and crimini mushrooms to the pot and cook for 5 minutes until lightly browned.
6. 6Step 6. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
7. 7Step 7. Pour in the red wine, scrape up the browned bits from the bottom of the pot, and simmer for 5 minutes until reduced by about a third.
8. 8Step 8. Return the beef and bacon to the pot, then add the beef stock, thyme sprigs, bay leaf, salt and black pepper.
9. 9Step 9. Cover with a tight-fitting lid and braise in the oven for 150 minutes until the beef pulls apart with a fork.
10. 10Step 10. Lift the beef, bacon and vegetables onto a plate with a slotted spoon, and discard the bay leaf and thyme sprigs.
11. 11Step 11. Spoon the fat off the surface of the liquid, then boil it over high heat for 15 minutes until it coats the back of a spoon.
12. 12Step 12. Return the beef, bacon and vegetables to the pot and stir to coat them in the sauce.