Beef Bourguignon

• Stewing beef(800 g)
• Bacon(150 g)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(4 cloves)
• Mushroom(300 g)
• Tomato paste(1 tbsp)
• Flour(2 tbsp)
• Red Wine(500 ml)
• Beef Stock(400 ml)
• Bay leaf(2)
• Thyme(2 tsp)
• Butter(70 g)
• Olive oil(1 tbsp)
• Salt(3 tsp)
• Black pepper(1½ tsp)
• Potato(900 g)
• Milk(120 ml)
• Fresh parsley(2 tbsp)optional

Method

1. 1

   Cut the {Stewing beef} into rough bite-size pieces. Dice the {Onion}, {Carrot}, and {Celery}, mince the {Garlic}, and halve or thickly slice the {Mushroom}. Peel and chop the {Potato} into even chunks.

   ~20 min

2. 2

   Heat the {Olive oil} in a large heavy pot over medium-high heat. Add the {Bacon} and cook until the fat renders and the bacon is golden at the edges. Scoop it out, leaving the fat behind.

   ~8 min

3. 3

   Season the {Stewing beef} with {Salt} and {Black pepper}. Brown it in 2 batches in the pot until lightly caramelized all over, adding a little more oil only if needed. Transfer to a plate with the bacon.

   ~12 min

4. 4

   Lower the heat to medium. Add the {Onion}, {Carrot}, and {Celery} to the pot and cook until softened. Stir in the {Garlic}, then the {Tomato paste} and {Flour}, and cook for 1 minute to coat the vegetables.

   ~8 min

5. 5

   Pour in the {Red Wine}, scraping up the sticky bits, then add the {Beef Stock}, {Bay Leaves}, and {Thyme}. Return the beef and bacon to the pot. Bring to a gentle bubble, cover loosely, and simmer until the beef is very tender.

   ~75 min

6. 6

   About 25 minutes before the stew is done, put the {Potato} in a saucepan, cover with water, add the mash {Salt}, and boil until very tender. Drain, then mash with the {Milk}, mash {Butter}, and mash {Black pepper} until smooth. Keep warm.

   ~15 min

7. 7

   Melt the stew {Butter} in a frying pan over medium-high heat and cook the {Mushroom} until golden and their moisture has cooked off. Stir them into the stew for the last 5 minutes so the sauce stays rich and glossy. Remove the bay leaves.

   ~10 min

8. 8

   Spoon the mash into shallow bowls, ladle over the bourguignon, and finish with the {Fresh parsley} if using.

   ~2 min