Preheat the oven to 150°C.
Season the beef chunks with salt and pepper.
Heat half the duck fat in a large casserole dish.
Brown the beef chunks in the hot fat and then set them aside.
Add remaining duck fat to the dish and fry the bacon, garlic, shallots, and onions until browned.
Stir in the tomato purée, return the beef to the dish, and add the bouquet garni.
Add the mushrooms and pour in enough wine to cover the meat.
Cover the dish and cook in the oven for three hours until the beef is tender.
Transfer the beef and shallots to a warm serving bowl using a slotted spoon.
Simmer the sauce on the hob and whisk in a mixture of flour and butter.
Pour the thickened sauce over the beef.
Boil the cabbage and onion in salted water for 20 minutes, then drain and cool.
Incorporate butter into the mashed potatoes.
Mix the cabbage, onion, and peas into the potatoes and season.
Form the mixture into cakes and fry in oil for 10 minutes on each side until golden.