Beef bourguignon

Pour the wine over the steak, add the herbs, cover and marinate in the fridge overnight.

Heat the oven to 160C/fan 140C/gas 3. Drain the meat, keeping the wine and herbs, and brown the meat in 1 tbsp oil in a large pan with a lid. Scoop out when browned, you may have to do this in batches. When all the meat is browned, add the bacon and fry until golden and has released some of its fat. Add the onion, and cook until soft. Stir in the flour, then add the marinating wine and herbs, and tomato purée. Add the browned beef and top up with beef stock and season. Put the lid on, and put in the oven for 2 hours until the meat is just falling apart.

Meanwhile fry the shallots and mushrooms in 1 tbsp oil in a separate pan until golden, and the water from the mushrooms has evaporated. When the meat is done, stir in the veg and cook for another 30 minutes (leaving uncovered if the gravy is thin) until the onions are soft, and the meat is meltingly tender. Allow to cool, then freeze. To reheat, thaw, then simmer until piping hot. Serve with mash or veg.