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Toss the beef in the flour to coat. Heat 1 tbsp of the oil in a large pan and brown the meat in batches, then transfer to a plate and set aside.
Preheat the oven to gas 3, 170°C, fan 150°C. Add the remaining oil and cook the bacon, shallots, mushrooms and garlic for 10 minutes until golden.
Stir through the tomato purée and fry for 1 minute before returning the beef with its juices and the bouquet garni to the pan. Pour over the wine and bring to the boil.
Cover with a lid and transfer to the oven to cook for 2 hours. Remove the lid and cook for a further 30 minutes to reduce and thicken.
Increase the oven to gas 7, 220°C, 200°C fan. Dust a clean surface with the flour, then roll out the pastry to cover your pie dish, approx 24cm (9in).
Carefully transfer the beef bourguignon to the pie dish. Brush the edge of the dish with egg and cover with the pastry. Pinch the edges of the pastry and decorate with any trimmings. Bake for 20 minutes until golden.