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Methods

• Place the onion, carrot and celery in a large bowl with the garlic, thyme and bay leaves. Cut beef into large 4 cm (1.5 inch) cubes and add to the bowl with the aromatics. Pour over wine to submerge meat and vegetables, cover and refrigerate overnight.
• Remove beef from marinate and season well with salt and pepper. Reserve marinade liquid — this will be your sauce!
• Heat butter and half the oil in a large heavy-bottomed pot over medium-high heat. When the butter foams add the meat and sear on all sides for a minute or two, you may need to do this in batches. Set meat and any pan juices aside.
• Heat remaining oil in the same pot, add the pearl onions, mushrooms and carrot and cook until golden and caramelised on the edges, 2 – 3 minutes. Add the bacon and cook for a further 3 minutes.
• Return seared beef and juices to the pan, sprinkle over the flour and stir well. Strain wine from marinade into the pot and discard marinade vegetables.
• Cover the surface of the liquid with a baking paper lid (cartouche) bring to the boil, reduce to a simmer and cook for 1.5 to 2 hours until beef is tender enough to pull apart with your fingers.
• While the beef is simmering, place the potatoes in a pot of salted cold water, bring to the boil until soft. Strain and pass through a ricer
• Bring the milk to the boil and add the potato puree, remove from the heat and add the butter, stir to combine well. Season to taste.
• To serve, spoon Beef Bourguignon into a dish, sprinkle with parsley and serve with fresh pasta, mashed potato or even a big wedge of crusty French bread.