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Start making this the night before or at least 8 hours ahead.
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This recipe sounds complicated but it is really easy if you just follow the instructions!
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Mix up the marinade ingredients.
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Place the beef in a large bowl and add all the marinade ingredients.
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Cover and marinate beef for at least 8 hours (preferably overnight) in the refrigerator.
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Drain off the liquid from the marinade and save it.
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Using a slotted spoon, remove the peppercorns, onions and garlic.
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Separate vegetables from the meat and set aside.
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Dry the meat thoroughly on paper towels.
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For the sauce, melt butter and oil in a heavy bottomed saucepan (I use my cast iron Dutch oven).
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Add in the beef.
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Cook over a high heat until seared all over, then remove from the pan and set aside (keep warm).
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Lower the heat to medium, add the shallots to the saucepan and cook until they just begin to soften.
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Stir in all the marinated vegetables and cook for another 3 or 4 minutes.
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Stir to keep from sticking to pan.
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Place the meat back in the pan and season generously with salt and pepper.
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Stir in the mustard until all the ingredients are coated generously.
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Pour in the saved marinade liquid and bring it all to a gentle bubble.
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Cover with a lid and cook for 1 1/2 to 2 hours.
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The sauce should be thick and the meat tender.
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Check about 45 minutes into cooking.
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You may need to add a little water.
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Serve with mashed potatoes (recipe below).
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MASHED POTATOES
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Fill a large pot three quarters worth with cold water, bring it to a rolling boil over high heat.
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Add potatoes in very carefully (use a strainer to lower into the hot water).
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Cook the potatoes in salted boiling water for 15-20 minutes until tender.
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Stir the potatoes occasionally until the water returns to a rolling boil; reduce the heat to low-medium, boiling them gently, uncovered.
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Test for doneness after 20 minutes or so.
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Stick a fork in the potato and it should slide in easily and not hold on to the potato.
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Heat the cream and butter together until the butter is thoroughly melted.
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Take fresh chives and parsley, blanch them by dropping into the boiling salted water and boil 2 to 3 minutes.
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Drain and rinse thoroughly under very cold water until completely cooled.
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Place blanched herbs in a blender/processor and puree.
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While motor is still running, slowly add the olive oil to form a smooth puree.
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Mash the cooked potatoes, then add butter and cream.
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Stir thoroughly until you have a smooth paste.
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Fold in herb puree by hand and season generously with salt and pepper.
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Mix well.
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Place a scoopful on a plate and, using the bottom of a spoon, press in and make a well on top of potatoes.
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Pour the beef bourguignon into the well.
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Serve with warm crusty French bread and a light salad.
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*If using dry chives and parsley, use 3-4 tablespoons each and reconstitute them by placing in a bowl and adding just enough water (1/4 cup) to moisten generously.
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In about 10 minutes they will be fresh and easier to puree.
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No need to blanch.
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Pour off excess water and pat dry before adding to blender.
