Beef Stew with Mashed Potatoes

Rinse, peal and chop carrots. Peel the onions and cut into wedges. Peel garlic cloves and cut into quarters. Cut the bacon into thin strips. Add olive oil to a large Dutch oven and heat. Fry bacon and remove. Coarsely chop the meat, fry in bacon grease. Stir in tomato paste. Deglaze with wine, broth and cognac.  Add the bacon, carrots, onions, garlic, rosemary and bay leaves to the pan. Slightly season with salt and pepper and simmer, covered over low heat, for 3 hours.  Mix the butter with flour and add to the liquid. Boil for another 10 minutes uncovered. Sprinkle theBoeuf Bourguignon with parsley to serve.

For the mashed potatoes:

Peel the potatoes, rinse, chop. Boil in salt water for about 20 minutes. Drain the potatoes drain, and press through the ricer while hot.