Gordon's boeuf bourguignon recipe - Recipes - BBC Good Food

Heat the oven to 160C/fan 140C/gas 3. Brown the beef in a hot oven-proof casserole dish, in 1 tbsp oil. Do this in batches, making sure each batch is really well browned. If the meat sticks, leave it until it releases. Remove the meat from the pan, add another 1 tbsp oil and brown the bacon followed by the vegetables and mushrooms for about 5 minutes each. Add the bouquet garni and cook for a minute or two.

Add the tomato purée and pour in the wine, bring to the boil and boil hard for about 10 minutes to reduce a little. Pour in the stock, add the meat back in and return to the boil. Season nicely, then cover and cook in the oven for 3 hours or until the meat is tender.

Remove the meat. Strain the liquid and return to the pan. Keep the bacon and veg, but discard the bouquet garni. Boil to reduce to 250-300mls. Cut the meat into big chunks. Slide the bacon and veg into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.

To make the pommes purée, peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan - they should be lump-free. Don't be tempted to use a food processor, as it will make the potatoes gluey.

Gradually beat the butter into the potato until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. Serve with the bourguignon.