Boeuf Bourguignon, classic French beef stew

Today I show you how to prepare Boeuf Bourguignon, a famous French dish, morsels of tender beef and bacon are combined with mushrooms and borettane onions.
Try it!
Recipe:
For the meat:
800g beef
bacon 100g
red wine 500g
beef broth 250ml
flour 1 tablespoon
tomato paste 1 tablespoon
carrots 2
onion 1
garlic 2 cloves
champignon mushrooms 250g
onions borettane 150g
butter 15g
oil
rosemary
salt
pepper
For the mashed potatoes
potatoes 1kg
butter 40g
milk 250g
parmesan cheese 20g
salt
nutmeg
Start by marinating the meat: in a bowl combine the meat cut into pieces about 3-4 cm on each side, the wine , 1/2 onion and 1 carrot cut and pieces, a clove of garlic divided into 2, cover with foil and let stand in the refrigerator for at least 3-4 hours.
In a pan cook the chopped bacon over medium heat, then remove it and brown the previously dried meat well on all sides.
Remove it from the pan, then if needed add a drizzle of oil and cook the remaining half of the onion and a chopped carrot, when they are soft add a clove of minced garlic, a tablespoon of flour, and the meat marinade, also pour in the hot beef broth, and tomato paste.
Also add the care and bacon, some salt and a sprig of rosemary, cook for a few minutes then transfer the pan to the oven and bake at 150g for about 3 hours.
In a pan melt the butter in a little oil then add the peeled spring onions and mushrooms cut into 4, season with salt and pepper then cook with the lid on for about 10 minutes.
Boil the potatoes then mash them with a potato masher and season with salt and nutmeg, pour them into a pot add the hot milk and mix well, when you get a smooth mixture turn off the heat and add the butter and Parmesan cheese.
When it is about 30 minutes before the meat is cooked, add the spring onions and mushrooms.
Plate your Boeuf Bourguignon together with mashed potatoes, enjoy!
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