Beef Bourguignon & Mashed Potatoes

1/2 c. V. Primavera extra virgin olive oil
1 kg beef - rump steak
1 leek - thinly sliced
1 onion, chopped
5 shallots, halved
10 sprigs of thyme
6 bay leaves
300 g Green Vale Farm bacon
500 ml red wine 300 g button mushrooms
1 bunch at leaf parsley
Olsson’s sea salt
Herbie’s black peppercorns - cracked
6 large potatoes, whole, peeled
200 ml St. David’s Dairy whole milk
100 g St. David’s Dairy salted butter, soft
6 slices Commercial Bakery sourdough

 

Method
Preheat oven to 130°C. In a small pot, briefly boil the wine to reduce the acidity, and set aside.
Heat olive oil in a large, heavy bottomed, oven safe pot over medium-high heat. Add the meat
in batches to brown, remove from pot and set aside. When the last batch is browned, remove beef and add leek, onion and shallots. Sauté for 5 minutes or until tender.
Return the beef to the pot and stir in thyme, bay leaves and bacon. Pour in the hot wine, season well with salt and pepper and cover. Bring to a boil, and transfer to the oven. Check after 2 hours, juices should be slightly thickened and beef should be tender.
Meanwhile, boil the potatoes until soft. Drain and mash well, stirring over medium heat for 3 to 5 minutes in order to aerate, creating a light fluffy mash. In a second saucepan, warm the milk and slowly add the mash to the milk. Add butter and a good pinch of salt.
Serve Beef Bourguignon over a generous scoop of mash with a slice of toasted sourdough.