Tip the beef into a dish, season and pour over the wine. Cover and marinate in the fridge for at least 2 hrs, or overnight if possible. Once marinated, remove the beef and pat it dry. Reserve the wine for later.

Heat the oven to 170C/150C fan/gas 3. Put a large ovenproof frying pan or flameproof casserole dish over high heat and add half the oil. Brown the beef in batches, ensuring each piece has a good crust. Remove the browned beef and set aside. Pour in the rest of the oil and add the butter to the pan. Fry the sliced onions for 4-5 mins until lightly browned, then add the garlic and cook for 2 mins more. Add the carrots and swede, and cook for a further 2 mins.

Stir in the flour, cooking it for about 2 mins until it forms a sandy paste, then stir in the tomato purée and cook for 3 mins more. Gradually pour in the reserved red wine, stirring constantly until smooth. Add the beef stock and bouquet garni, then bring everything to a boil. Cover the casserole and bake for 1 hr 30 mins before giving everything a good stir.

While the stew is cooking tip the potatoes into a bowl and massage in a good pinch of salt then toss in the thyme leaves and butter and set aside until needed.

When the stew has cooked for 1 hr judge how much space the potatoes will have in the pan or dish. They need to come to the top to cook properly. If you think they’ll sit halfway down, tip the stew into a shallower dish, then lay the potatoes over so they are better exposed to the heat. Arrange in tight concentric circles and drizzle with any butter left in the bowl.

Turn the oven up to 200C/180C fan/gas 6. Put the hotpot back in the oven and cook for a further 1 hr until the potatoes are crisp at the edges and cooked through. Turn on the grill, if your oven has one, to finish crisping the potatoes. Leave to stand for 5-10 mins, then serve the hotpot with thyme leaves scattered over and buttered greens on the side, if you like.