Prepare the Steak: Pat the steak cubes dry with kitchen paper and season generously with salt and black pepper. This initial seasoning is crucial for building flavour.

Sear the Steak: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over a high heat until shimmering. Add the steak in a single layer, ensuring not to overcrowd the pot (you might need to do this in two batches). Sear for 2-3 minutes per side until beautifully browned with a lovely crust, releasing a rich, savoury aroma. Remove the steak from the pot and set aside. It won’t be cooked through, which is exactly what we want.

Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Tip in the chopped onion and cook for 5-7 minutes, stirring occasionally, until it softens and turns translucent, filling your kitchen with a sweet, pungent fragrance. Add the minced garlic, sliced carrots, and celery, cooking for another 3-4 minutes until the vegetables start to soften slightly and their colours deepen.

Build the Sauce: Stir in the halved mushrooms, chopped tomatoes, beef stock, tomato purée, dried mixed herbs, and smoked paprika. Season with a little more salt and pepper. Bring the mixture to a gentle simmer, stirring well to scrape up any delicious browned bits from the bottom of the pot. The sauce will begin to thicken slightly and take on a rich, reddish hue.

Simmer to Perfection: Return the seared steak to the pot, ensuring it’s submerged in the sauce. Reduce the heat to low, cover the pot, and let it gently simmer for 20-25 minutes. The steak will become wonderfully tender, and the vegetables will be fork-tender. You’ll notice the rich aroma intensifying and the sauce thickening to a luscious consistency.

Finish and Serve: Just before serving, stir in the baby spinach until it wilts into the sauce, taking on a vibrant green colour (this only takes a minute). Taste and adjust seasoning if necessary. Ladle generous portions into bowls, garnish with fresh chopped parsley, and serve immediately. The steam rising from the bowl will carry the irresistible scent of a truly satisfying meal.