Beef bourguignon

• 1.5kg good-quality blade or chuck steak, trimmed of fat, cut into 3cm cubes
• 1 bottle (750ml) good-quality red wine (merlot is ideal)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 onion, chopped
• 1 carrot, peeled, chopped
• 150g pancetta, rind removed, cut into strips
• 3 tablespoons (1/4 cup) plain flour
• 1 cup (250ml) Campbell's Real Stock Beef
• 1 whole head of garlic, unpeeled
• 12 eschalots, peeled
• 300g button mushrooms

Bouquet garni

• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley
• 1 piece orange peel