Beef Bourguignon with Mashed Potatoes

Ingredients

• 25 g Butter for frying onions
• 110 g Butter for mash
• 110 ml Full-Fat Milk
• 25 g Butter for garnish
• 2 tbsp Plain Flour for dredging
• 50 ml Brandy
• 500 ml Red Wine (Burgundy preferred)
• 250 ml Beef Stock
• 1 kg Blade Of Beef cut into large cubes
• 150 g Pancetta cut into small chunks
• 100 g Pancetta cut into lardons for garnish
• 1 clove Garlic crushed
• 1 piece Bouquet Garni (2 bay leaves, 2 sprigs thyme, 2 sprigs flat-leaf parsley)
• 0.5 bunch Flat leaf Parsley finely chopped
• 1 piece Salt to taste
• 1 piece Black Pepper to taste
• 2 tbsp Olive Oil divided use
• 1 tbsp Olive Oil for garnish
• 2 pieces Shallots finely chopped
• 150 g Baby Shallots peeled or frozen button onions
• 200 g Chestnut Mushrooms
• 1 kg Potatoes floury variety, peeled and cut into chunks
• 100 g Pearl Onions peeled or frozen button onions
• 150 g Button Mushrooms stalks removed, left whole