- In a large saucepan heat the oil and fry off the bacon lardons until crispy. Remove from the pot.
- Add the chopped beef chunks to the pot and brown in the oil for 3-4 minutes until coated and coloured.
- Add the garlic, onion, carrots to the pot and stir through the corn flour.
- Deglaze the pot with the wine and add the beef stock (diluted in 200ml water), tomato purée, herbs and bay leaves. Allow to simmer for ~1hour until thickened.
- Peel and dice the potatoes, boil in a pot and mash with 1 tbsp. butter, 50ml milk, salt and pepper.
- Add the mushrooms to the beef sauce toward the last 15 min of cooking and when ready, serve the beef bourguignon with the creamy mashed potatoes, garnished with fresh parsley.
