Serves 8
3 pounds beef chuck, cut into 2-inch pieces
Salt and freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
5 garlic cloves, very finely chopped
1 small onion, finely chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
One 750-ml bottle dry red wine
1 ½ cups unsalted beef stock or water
2 bay leaves
4-5 sprigs thyme
10-12 ounces shallots, peeled and cut in half
1 pound mini yukon gold potatoes
1 bunch carrots, peeled and cut into vertical thin pieces
1 tablespoon olive oil
5 ounces shiitake mushrooms, cut into 1-inch pieces
14 ounces maitake mushrooms, trimmed and sliced
3 sprigs thyme
3 tablespoons chopped fresh Italian parsley
Orange zest + flaky sea salt, to serve