In a wok with lid or cast-iron pot, on medium heat, fry the bacon lardons or chopped bacon strips until the fat melts, then transfer the piece to an oven tray, taking care to save the bacon juices.
Fry the slices of fresh chorizo (or another spicy or smoked sausage of your choice), then transfer to the tray with the bacon, keeping the juices.
Turn the heat up high, and sear your beef pieces until brown, then move them to the oven tray to rest, saving those juices.
Turn the heat down to medium, add the tablespoon of butter to the wok/pot, sauté the mushrooms in those wonderful juices, then set them aside.
Lastly, sauté the onion until soft, then add the garlic and continue to sauté until the onion is transparent and the garlic is aromatic.
Return the bacon, beef and sausage to your wok/pot, add the water, tomato paste, crushed tomatoes, gherkins, pickled gherkin brine, capers, bay leaves, and paprika, combine everything well, and season with salt and pepper.
Put the lid on your wok/pot, set the heat to medium, set your timer for 2 hours, and leave your stew to simmer. Stir occasionally and turn the heat down to low when the sauce thickens; if the sauce reduces too much, add a little more water.
At 2 hours, add the carrots and baby potatoes, if necessary add more water, adjust the seasoning – the stew should be a little salty, a little sweet and little sour – then set your timer for another 30 minutes, continuing to stir occasionally; if your beef isn’t tender enough at 30 minutes, give it another half hour.
When your beef is tender, add the fresh chopped dill, and serve with sour cream, more fresh dill, a dish of gherkins, a Russian garden salad, black bread, and vodka.