Ultimate Beef and Crispy Potato Hotpot

Place the beef chunks in a large dish, season generously with salt and pepper, and pour over the red wine. Cover and marinate in the refrigerator for at least 2 hours, or ideally overnight. When ready to cook, remove the beef and pat it dry with paper towels, reserving the wine for the sauce.

Preheat your oven to 170°C (150°C fan/gas 3). Heat half of the vegetable oil in a large flameproof casserole dish or ovenproof pan over high heat. Brown the beef in batches until each piece has a deep, dark crust, then set aside. Add the remaining oil and 1 tablespoon of butter to the pan.

Sauté the sliced onions for 4-5 minutes until lightly browned. Stir in the garlic and cook for 2 minutes more, then add the carrots and swede, cooking for a further 2 minutes to soften slightly.

Stir in the flour and cook for about 2 minutes until it forms a sandy paste. Mix in the tomato purée and cook for another 3 minutes. Gradually pour in the reserved red wine, stirring constantly to ensure a smooth consistency. Add the beef stock and bouquet garni, then bring the mixture to a boil.