Ingredients
For the beef bourguignon
2 tbsp plain flour
salt and freshly ground black pepper
1 kg/2¼lb braising steak, cut into large cubes
2 tbsp olive oil
150g/5oz pancetta, cut into lardons
1 shallot, finely chopped
2 onions, sliced
1 garlic clove, crushed to a paste with the edge of a knife
75ml/3fl oz brandy
500ml/17fl oz red wine
250ml/9fl oz beef stock
1 bouquet garni (2 bay leaves, 2 sprigs fresh thyme, 2 sprigs fresh flatleaf parsley, tied together with cooking string)
25g/1oz unsalted butter
110g/4oz baby onions
For the mashed potatoes
1kg/2lb 2oz floury potatoes such as Maris Piper or King Edward, peeled and cut into chunks
110g/4oz unsalted butter
110ml/4fl oz full-fat milk
salt and freshly ground black pepper
For the mixed green beans
175g/6oz fine green beans, trimmed
175g/6oz runner beans, trimmed and sliced
50g/2oz unsalted butter
salt and freshly ground black pepper
Method
1. For the beef bourguignon, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cubes of braising steak in the seasoned flour.
2. Heat one tablespoon of the oil in a large pan over a medium heat. (NB: You will need to use a pan with a tight-fitting lid.) Add the pancetta and fry for 1-2 minutes, or until crisp and golden-brown. Set aside.
3. Add the floured steak pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides.
4. Add the shallot, sliced onions and garlic and fry for 2-3 minutes, or until just softened.
5. Add the brandy and light with a match and allow the flame to flare up and die down. (CAUTION: Keep the flames well away from your hair, face and surrounding objects.) Continue to cook for 1-2 minutes.
6. Add the red wine and beef stock, stir the mixture well and bring to a simmer.
Add the bouquet garni, then cover the pan with the lid and simmer over a low heat for two hours, stirring occasionally, or until the meat is tender and the sauce has thickened.
7. When the beef bourguignon has cooked for two hours, heat the butter and the remaining tablespoon of oil in a separate frying pan over a medium heat. When the butter is foaming, add the baby onions and fry for 3-4 minutes, or until just golden-brown. Season, to taste, with salt and freshly ground black pepper.
8. Add the softened baby onions to the beef bourguignon, stir well and continue to cook for a further 15-20 minutes, or until the onions are tender.
9. Meanwhile, for the mashed potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender.
10. Drain well and return to the pan. Return the pan to the heat and cook the potatoes for a further minute to drive off any excess moisture.
11. Mash well using a potato masher or ricer, then add the butter and milk and beat until smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
12. For the mixed green beans, bring a separate pan of salted water to the boil.
Add the green beans and runner beans and cook for 3-4 minutes, or until just tender.
13. Drain well and return to the pan. Add the butter and season, to taste, with salt and freshly ground black pepper and stir until the butter has melted and is coating the beans.
14. To serve, divide the mashed potato equally among four serving plates. Pile the mixed beans alongside. Ladle over the beef bourguignon.
