Step 1

Prepare all the ingredients. Slice the bacon. Cut your beef into bite-sized pieces, approx. 2.5 cm/ 1" pieces.

Step 2

Peel the onion, pumpkin and fennel and chop roughly. Peel the orange zest into strips. Dice the pumpkin and onion. Slice the fennel and garlic.

Step 3

Combine onion, pumpkin, fennel, cinnamon (use 2 sticks or 1/2 tsp ground cinnamon), garlic, bay leaves, rum, two cups (480 ml) of beef stock, orange zest and diced beef in a bowl. Cover and marinate in the fridge for at least 4 hours, ideally overnight.

Step 4

Preheat oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Strain beef mixture, reserving the liquid. Place the beef and vegetables into two separate bowls.

Step 5

Place the marinade in a saucepan over medium-high heat and bring to the boil. Simmer for 5 to 6 minutes.

Step 6

Heat half oil and half butter in a large heavy-based flameproof casserole pot over high heat. Sear the beef in batches, making sure to not crowd the pot, until browned and then set transfer into a bowl and set aside.Note: If you want to use a slow cooker or the Instant Pot instead, follow the tips in the recipe post above.

Step 7

To the pot where you cooked the meat add remaining oil and butter, and then the bacon and mushrooms, and cook, stirring frequently, for about 2 minutes.

Step 8

Add reserved vegetables from the marinade and cook, stirring, for 5 to 6 minutes until vegetables begin to soften. Add tomato paste and stir for 1 minute until the vegetables are coated.

Step 9

Place the beef back into the pan with marinade and remaining beef stock, scraping bottom of pan with a wooden spoon. Bring to the boil, cover and braise in the oven for 2 1/2 hours, until the meat is tender.

Step 10

Using a slotted spoon, carefully remove the beef and the mushrooms from the pot — remembering that the beef will be very tender. Remove the cinnamon quills, bay leaves and orange peel and discard.

Step 11

Use a handheld stick blender to puree the vegetables and liquid and then place back on the stovetop on medium-high heat for 5 minutes to thicken the sauce.

Step 12

Return the beef and the mushrooms to the sauce and add a handful of tarragon or chopped parsley for freshness.

Step 13

Serve over creamy cauliflower mash. Store in a covered container in the fridge for up to one week. This recipe freezes well for up to 3 months.