Boeuf bourguignon

Method

• 1
  Place flour in a large snap-lock bag. Add beef. Seal bag. Toss to coat.
• 2
  Heat 2 tablespoons oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 5 minutes or until browned all over. Transfer to a heatproof bowl. Cover to keep warm.
• 3
  Heat butter and remaining oil in pan. Add eschalots and bacon. Cook, stirring, for 5 minutes or until eschalots start to soften. Add garlic, thyme and bay leaf. Cook, stirring, for 1 minute. Return beef to pan. Add wine. Bring to the boil. Reduce heat to low. Simmer for 3 minutes or until reduced by half.
• 4
  Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour. Uncover. Stir in mushrooms. Simmer for a further 30 minutes or until beef is tender. Season with salt and pepper.
• 5
  Meanwhile make Fluffy mash potato: Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 – 15 minutes or until potato is very tender. Drain. Using back of a wooden spoon, push potato through a fine sieve over a bowl. Add butter and milk. Season with salt and pepper. Stir to combine.
• 6
  Serve boeuf bourguignon with mashed potato and green beans.