Directions

1. Heat the oil in a large heavy-based pot or casserole dish on medium-high heat. Brown the beef in batches. Remove the final batch of beef from the pan, leaving the oil, and add the carrot, celery, leek, onion and shallots. Sauté for 5-8 minutes. Add the beef, thyme, bay leaves and bacon. Pour over the red wine, season with salt and pepper and cover with a lid. Bring to the boil then reduce the heat to very low and cook for 40 minutes.
2. Meanwhile, prepare the carrot puree by boiling the carrots with salt until soft. Puree.
3. Mix in the mushrooms and carrot to the bourguignon and cook for a further 10 minutes. Sprinkle with the parsley.
4. Serve with mash, polenta or crusty bread.