Beef & Bacon Bourguignon With Buttered Crushed Potatoes

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, hob-safe oven-proof casserole dish with a small drizzle of vegetable oil over a high heat

Once hot, add your diced beef and bacon lardons and cook for 3-4 min or until browned

Meanwhile, peel and chop your shallot[s] in half

Top, tail and slice your carrot[s] into chunky discs

Chop your chestnut mushrooms roughly

Peel and finely chop (or grate) your garlic

Once the beef is browned, reduce the heat to very low and add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with the chopped garlic and your herbs de Provence

Add your tomato paste, bay leaf[ves], Marmite, red wine paste and beef stock mix

Add the chopped shallot, carrot, and mushroom with 475ml [625ml] [800ml] boiled water

Bring to the boil over a high heat and put the dish in the oven for 55 min or until the beef is tender and cooked through (no pink meat!) and the sauce has thickened – this is your beef & bacon bourguignon

While the bourguignon is cooking, chop your potato[es] in half

Add the chopped potato to a baking tray (or two!) with a large piece of tin foil, then drizzle over a large splash of boiled water

Scrunch the foil around the potato to form a tightly sealed parcel

Tip: Cooking for 4 or more? Make 2 separate parcels!

Put the tray[s] in the oven for an initial 50 min or until the potato is tender

Use this time to clear up, set the table, have a cup of tea or simply chill!

Trim your green beans

Once the potatoes have had an initial 50 min, remove the tray[s] from the oven and add the trimmed green beans to the other side of the tray[s] with a small drizzle of olive oil

Return the tray[s] to the oven for 8-10 min or until the green beans are tender

Once the beef & bacon bourguignon is ready, remove the dish from the oven and season with a generous grind of pepper, then set aside for 5 min with the lid on for the flavours to develop

Once the green beans are tender, remove the tray[s] from the oven

Discard the foil from the potatoes and add a small knob of butter and a small pinch of salt and pepper, then crush lightly with a fork – these are your buttered crushed potatoes