Method
For the beef bourguignon
1. Sprinkle the flour onto a plate and season with salt and the freshly ground black pepper. Lightly coat the beef in the seasoned flour and set aside.
2. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for one to two minutes or until golden-brown. Add the beef and fry for another four to five minutes or until browned on both sides. Add the shallots and garlic and fry for four to five minutes or until just softened.
3. Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up and die down. It is crucial that chefs keep their face and hair away from the flames, and do not leave unattended.
4. Add the red wine and beef stock and simmer.
5. Add the bouquet garni then cover and cook on a low heat for two hours. The beef should be tender and the sauce thickened.
6. Once the beef is cooked, heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for four to five minutes or until golden-brown.
7. Add the browned onions and chestnut mushrooms to the beef mixture and cook for another 20 minutes. Season with salt and freshly ground black pepper to your own taste.
For the mash
1. Cook the potatoes in a pan of boiling salted water for 12-15 minutes or until the potatoes are tender.
2. Drain and return to the pan, then place over the heat for one minute to get rid of excess moisture.
3. Mash the potatoes, then add the butter and milk and beat with a wooden spoon until smooth. Season with salt and freshly ground black pepper to your own taste.
For the garnish
1. Heat the olive oil and butter in a small frying pan. Add the onions and fry until brown. Add the pancetta and fry until browned and crisp.
2. Chuck in the mushrooms and continue frying until softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve.
3. To serve, divide the mash equally among the serving plates and spoon the beef bourguignon on top, then the garnish.
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