Pat the chuck steak dry with paper towels and add to a bowl. Add plain flour and season well with salt. Mix to combine.

Place a large pot over medium-high heat, add olive oil, and once lightly smoking, add the beef. Sear on all sides until golden. Do this in batches to avoid overcrowding. Remove from the pot.

Lower the heat slightly. Add 1 tbsp olive oil to the pot. Sauté the onion for 3–4 minutes until soft. Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1–2 minutes to caramelise slightly.

Pour in about ½ cup of the beef stock and scrape the bottom of the pot to release all that flavour. Return the beef to the pot. Add carrots, potatoes, bouquet garni, and the remaining beef stock.

Bring to a simmer, then reduce heat to low. Cover and cook gently for 2½ to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened slightly.

In the meantime, Peel and cut potatoes into even-sized chunks. Rinse under cold water to remove excess starch.

Place potatoes in a large saucepan and cover with cold water. Add a good pinch of salt. Bring to a gentle boil, then simmer for 20–25 minutes or until completely tender.

Drain and return potatoes to the warm pot. Heat over low flame for 1–2 minutes, shaking occasionally to evaporate excess moisture. This step is key for fluffy mash.

Use a potato ricer or fine food mill for ultra-smooth texture. Do not use a food processor — it turns mash into glue.

While the mash is hot, gradually add cold butter cube by cube, stirring constantly with a wooden spoon or spatula until it is fully emulsified and glossy. The butter should melt in slowly and create a rich, buttery base.

Gently stir in warm milk, a little at a time, until you reach your preferred consistency—silky and smooth but not runny. Season generously with salt and ground white pepper to taste.