Beef Bourgignon

• porsi: Serves 6-8

Bahan-bahan

2 tbsp olive oil

100g smoked streaky bacon rashers,

sliced into lardons

1kg stewing beef

Salt and black pepper

30g butter

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

100g butter

100mI whole milk, warmed

A small handful of fresh parsley, chopped

Petunjuk

1 Preheat the oven to 160'C/140C fan/gas mark3. Heat half of the oil in a large, heavy pot over amedium-high heat. Cook the bacon lardons for 5-7 minutes until browned. Remove from the pan and set aside.

2 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.

3 Heat the rest of the oil and the butter in the the pan to the heat for a minute to steam dry.

4 Add the mushrooms and carrot and cook for 5-7 minutes until browned. Stir in the garlic.

5 Return the beef and lardons to the pot, then stir in the tomato purée. Stir in the flour to coat.

6 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

7 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 tin 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.

8 Place the potatoes in a large pot and cover with 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.

9 Squeeze the roasted garlic cloves out of theirskins into the potatoes, then add the butter and milk. Mash until smooth, then stir in the parsley. Season to taste.

10 Add some garlic mashed potatoes to aserving bowl and ladle over some of the beefbourguignon to serve.