Season the beef with salt and pepper, then lightly coat with the flour in a large bowl

In a heavy iron pan, over a medium-high heat, fry the lardons and allow them to release their fat, once crispy, remove and set aside

In the same pan (without cleaning), add the beef and brown on all sides for 2-3 minutes, remove and combine with the lardons

Reduce the heat to medium, add some more oil and a knob of butter, add the diced carrot, onion and celery and brown for 2-3 minutes, add the garlic and cook for a further 1 minute

Add the wine and deglaze the pan, scraping up the fond and combine with the liquid, after a couple of minutes add the stock, tomato paste, worcestershire sauce, bay leaves, bouquet garni and some salt and pepper and return the beef and lardons to the broth, bring to a simmer and cover with the lid. The liquid should only just be covering the ingredients.

Simmer for 1.5-2 hours, stirring occasionally to ensure the meat is evenly cooked.

Meanwhile, peel and dice the potatoes and add to a separate saucepan with boiling water over a medium heat. Add salt to the water and simmer for 15-20 minutes.

Drain the potatoes and return to the pan, add a knob of butter, a splash of milk, the creme fraiche and some salt, pepper and grated nutmeg and mash until smooth, add the mashed potatoes to a serving dish.

Remove the bay leaves and bouquet garni from the casserole and skim any solids from the surface. Ladle the casserole over the mashed potatoes and season, finish with fresh herbs.