Sear the beef: Heat the olive oil in a large, heavy-based pot or Dutch oven over a medium-high heat until it shimmers and a drop of water sizzles on contact. Pat the beef pieces dry with kitchen paper, then season generously with salt and pepper. Place them in the hot pan in a single layer – you should hear a loud, satisfying sizzle. Cook for 3-4 minutes per side until the beef is a deep, mahogany brown with a crisp crust. Transfer the beef to a plate; the pan will have sticky browned bits – that's pure flavour.

Sweat the aromatics: Reduce the heat to medium. Add the chopped onions to the same pan and cook, stirring with a wooden spoon, for 5-6 minutes until they turn translucent and soft, and the bottom of the pan smells sweet and savoury. Stir in the minced garlic and tomato purée, cooking for one more minute until the purée darkens slightly and releases a rich, concentrated aroma.

Deglaze and build the gravy: Pour in the beef stock and Worcestershire sauce, scraping the wooden spoon across the bottom of the pan to loosen all those browned beef bits. The liquid will bubble and steam, releasing an incredible savoury scent. Add the bay leaves and thyme sprigs, then bring the liquid to a gentle boil.

Braise the beef: Return the seared beef pieces to the pot along with any juices that have collected on the plate. The liquid should come about halfway up the sides of the meat. Cover the pot with a tight-fitting lid and reduce the heat to low, so you see only occasional, lazy bubbles breaking the surface. Cook for 45 minutes; the beef will be fork-tender and the liquid will have reduced slightly, smelling deeply of roasted meat and herbs.

Add the vegetables: After 45 minutes, carefully remove the lid – a cloud of fragrant steam will rise up. Add the carrot chunks and potato chunks to the pot, pushing them down into the liquid. Replace the lid and cook for a further 25-30 minutes, until the vegetables are tender when pierced with a knife and the beef falls apart easily when pressed with a fork. The potatoes should be soft but still holding their shape.

Finish the sauce: Using tongs, transfer the beef and vegetables to a serving platter and tent loosely with foil. If you prefer a thicker gravy, place the pot over a medium heat and bring the liquid to a simmer. Whisk in the cornflour slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Taste and adjust the seasoning with salt and pepper.

Rest and serve: Let the beef rest for 5 minutes before slicing or shredding. Pour the thickened gravy over the meat and vegetables. The final dish should have a rich, dark brown colour, the meat should be pull-apart tender, and the carrots should be sweet and buttery soft.