Beef Bourguignon with Mash

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

Top, tail, and chop (no need to peel!) your carrot[s] into discs

Peel and quarter your shallot[s]

Peel and finely chop (or grate) your garlic

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

Add your diced beef to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up until fully coated

Cook for 1-2 min or until very lightly browned all over

Once the beef is lightly browned, add the chopped carrot, quartered shallots and a pinch of salt and cook for 3-4 min or until the veg has softened slightly

Meanwhile, dissolve your beef stock mix, red wine paste and tomato paste in 400ml [520ml] [680ml] boiled water – this is your red wine stock

Add the red wine stock with your bay leaf[ves], chopped garlic and your dried thyme and bring to the boil over a high heat

Once boiling, cover the dish with a lid and put in the oven for 1 hour or until the sauce has thickened and the beef is cooked through (no pink meat!) – this is your beef bourguignon

After the beef bourguignon has had an initial 40 min, peel your potatoes, then chop into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and pepper and mash until smooth – this is your mash

Chop your parsley finely, including the stalks