2 tbsp olive oil
100g smoked streaky bacon rashers, sliced into lardons
1kg stewing beef
Salt and black pepper
200g shallots or pearl onions, peeled
200g chestnut mushrooms, quartered
1 carrot, sliced
3 garlic cloves, crushed
1 tbsp tomato purée
2 tbsp plain flour
650ml red wine
250ml beef stock
2 tsp fresh thyme leaves
2 dried bay leaves
For the garlic mashed potatoes:
1 head of garlic
1 tbsp olive oil
Salt and black pepper
1kg potatoes, peeled and quartered
100ml whole milk, warmed
A small handful of fresh parsley, chopped
- Preheat the oven to 160˚C/140˚C fan/gas mark 3. Heat half of the oil in a large, heavy pot over a medium-high heat. Cook the bacon lardons for 5-7 minutes until browned. Remove from the pan and set aside.
- Season the beef with salt and pepper. Add to the pot in batches and cook for a few minutes until brown on all sides. Remove from the pan and set aside with the lardons.
- Heat the rest of the oil and the butter in the pot and add the onions. Cook for 10 minutes until browned on all sides.
- Add the mushrooms and carrot and cook for 5-7 minutes until browned. Stir in the garlic.
- Return the beef and lardons to the pot, then stir in the tomato purée. Stir in the flour to coat.
- Add the wine, stock, thyme and bay leaves. Stir to combine, then cover the pot with a lid and cook in the oven for about three hours until the sauce is thick and the meat is tender.
- Meanwhile, slice the top off the head of garlic, so that you can see the insides of all the garlic cloves. Place it on a sheet of foil and drizzle over the oil, then season with salt and pepper. Wrap up the foil and place in the oven for 30 minutes until soft.
- Place the potatoes in a large pot and cover with water. Season with salt, then bring to a boil for 15-20 minutes until tender. Drain, then return the pan to the heat for a minute to steam dry.
- Squeeze the roasted garlic out from the head into the potatoes, then add the butter and milk. Mash until smooth, then stir in the parsley. Season to taste.
- Add some garlic mashed potatoes to a serving bowl and ladle over some of the beef bourguignon to serve.
668kcals, 32.1g fat (14g saturated), 32.4g carbs, 3.8g sugars, 47.8g protein, 3.9g fibre, 0.619g sodium