Beef Bourguignon

1.2kg boneless stewing beef

2 ½ tsp flaky sea salt

½ tsp freshly-ground black pepper

1 onion

2 large carrots, about 400g

3 cloves of garlic

250g bacon lardons

1 tbsp tomato puree

2 tbsp plain flour

750 ml red wine

2 bay leaves

1 large sprig of thyme

1 tbsp extra-virgin olive oil

200g chestnut mushrooms

175g pickled silver skin onions

A large handful of flat-leaf parsley

To serve

Creamy mashed potato

Chopped flat leaf parsley