James Tanner beef bourguignon with celeriac mash recipe on Lorraine

James Tanner served up a tasty beef bourguignon with celeriac mash on today’s episode of Lorraine.

The ingredients are: 700g cubed stewing steak (chuck steak), 30g plain flour, Salt and pepper to season, 1 tbsp tomato puree, 3 tbsp olive oil, 300g shallots or pearl onions, 1 x diced white of leek, 2 cloves crushed garlic, 350ml red wine, 400ml beef stock, 1 bay leaf, 250g chestnut mushrooms, 100g smoked streaky bacon, cut into thick lardons and 1 tbsp parsley, chopped to garnish.

For the celeriac mash: 1 large celeriac, peeled and cubed, 4 King Edwards potatoes, cubed, Splash of milk or cream and Knob of butter.