Beef Bourguignon Served with Creamy Mashed Potatoes

• • 1200g beef (chuck or round), cut into large cubes
• • 150g bacon or pancetta, cut into pieces
• • 2 tablespoons olive oil
• • 12 small onions (shallots), peeled
• • 2 carrots, sliced into rounds
• • 2 tablespoons flour
• • 750 ml dry red wine (preferably Burgundy)
• • 500 ml beef stock
• • 2 tablespoons tomato paste
• • 1 clove garlic, finely chopped
• • 2 bay leaves
• • 2–3 sprigs of thyme
• • 250g small mushrooms
• • 1 tablespoon butter
• • salt
• • pepper

For the Creamy Mashed Potatoes

• • 1 kg potatoes, cut into cubes
• • 2 liters chicken stock
• • 100g butter
• • 120g heavy cream
• • salt
• • pepper
• • a little nutmeg, optional
• • a little finely chopped parsley

For the Meat:

1. 1. In a deep pot, heat the olive oil and sauté the bacon until golden brown. Remove it and set aside.
2. 2. In the same fat, brown the beef well on all sides and season with salt and pepper. Add the onions and carrots and sauté for about five minutes. Add the flour and mix well so it coats everything.
3. 3. Add the tomato paste, deglaze with the wine, and pour in the stock. Add the garlic, bay leaves, and thyme, and return the bacon to the pot. Cover and let the dish simmer gently for two and a half to three hours, either on low heat or in the oven at 160°C. In a separate pan, sauté the mushrooms with the butter until golden and add them to the Bourguignon for the last thirty minutes of cooking. Finally, adjust the salt and pepper.

For the Mash:

1. 1. Peel the potatoes, cut them into equal pieces, and boil them in the stock until tender, for about twenty to twenty-five minutes.
2. 2. Drain them and return them to the pot for one minute on low heat, to let the moisture evaporate. Mash the potatoes gently with a masher, do not use a blender.
3. 3. Add the butter and stir. Gradually pour in the heavy cream until you have a velvety mash. Season with salt and pepper, add a little nutmeg if desired, and finally the chopped parsley.

For Serving:

1. 1. Place the mashed potatoes on the base of the plate.