In a large saucepan and over a highish heat, saute the bacon in the butter until crisp and then scoop out the bacon and set aside.

Next, in the same pan, brown the meat in batches in the bacon fat and set aside with the bacon.

In the fat that is left behind, saute the onions over a medium heat until they are softish – adding a little more butter if necessary.

Then add the carrots, mushrooms and garlic, and stir for a couple of minutes before adding the beef and bacon. The final stage involves adding the wine to deglaze the pan for a couple of minutes to release all those yummy bits stuck to the bottom of the pan.

Then add the stock, season well (you shouldn’t need too much salt) and cook with the lid on over a low heat for 2-3 hours until the meat is tender.

If it dries out a bit, just add more stock. Serve with the white-bean colcannon. Food cooked and styled by Domini Kemp and Gillian Fallon. Photographs by Aidan Crawley