Boeuf Bourguignon

Ingredients

• 4 tbsp rapeseed oil
• Sea salt and freshly ground black pepper
• 1kg of diced blade of beef, cut into 5cm/2in pieces
• 14 shallots, peeled
• 200g smoked streaky bacon, cut into cubes
• 200g chestnut mushrooms cut into chunks
• 1 large carrot, peeled and cut into chunks
• 3 cloves of garlic, peeled and finely chopped
• 1 tbsp chopped thyme leaves
• 1 tbsp tomato puree
• 2 tbsp plain flour
• 1 bottle of red burgundy
• 300ml beef stock
• 2 tbsp flat leaf parsley chopped
• 2 bay leaves
• Zest of 1 orange
• ‍Serve with celeriac mash