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Beef bourguignon with mashed potatoes

Try James Martin's recipe for slow-cooked beef in a rich sauce served with comforting and creamy mash.

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For the beef bourguignon

For the mash

For the garnish

  • 1 tbsp olive oil
  • 25g/1oz butter
  • 100g/3½oz small pearl onions, peeled (or frozen button onions)
  • 100g/3½oz pancetta, cut into lardons
  • 150g/5oz button mushrooms, stalks removed left whole
  • ½ bunch flat-leaf parsley, finely chopped