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Slow Cooker (or not) Beef Bourguignon
with mashed sweet potatoes / mixed greens salad

Active: 50 Total: 530

We looked to Julia Child for tips on this iconic French dish, but we’ve given it the Cook Smarts treatment to cut down on dishes and streamline the cooking process. The key is to develop layers of flavor by sauteing the ingredients in batches and then finishing over low heat to tenderize the meat and develop the flavors. 
Smarts: This is even better if made a day or two ahead, so feel free to make it when you have time and just reheat it to serve. 
Cooking methods: This recipe includes instructions for using the slow cooker or oven. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Beef Bourguignon:
  • Carrots - 8 oz , cut into 1" rounds
  • Onions, medium - 1 , diced
  • Garlic - 4 cloves , chopped
  • Mushrooms, any button - 8 oz , quartered
  • Beef, sirloin or boneless chuck - 1 lb , 2" cubes
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 1 Tbsp
  • Thyme, dried - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Stock, beef - 3 cups
  • Bay leaves - 2
  • Parsley (opt) - 1 Tbsp , chopped
Mixed Greens Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Mixed greens - 6 oz (sub any salad greens)
Mashed Sweet Potatoes:
  • Sweet potatoes - 1 lb , peeled and cubed
  • Coconut oil - 4 Tbsp (sub ghee)

Nutrition Facts

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Choose Cooking Method

Prep

  1. Sweet potatoes / Carrots / Onions / Garlic - Prep as directed. Combine carrots and onions in one container. Store sweet potatoes and garlic in their own containers. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together vinegar, lemon juice, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Mushrooms / Beef - Prep as directed. Store separately. (Can be done up to 3 days ahead)

  4. Dry and season beef - Pat beef dry with paper towels. (This will help it to brown.) Season with some salt and pepper. (Can be done up to 3 days ahead)

  5. Slow cook beef - Heat a Dutch oven over medium heat. Add cooking oil and then beef to heated oil. Cook on all sides until deep golden brown, 8 to 10 minutes. Transfer beef to a plate. In remaining fat in pan, saute carrots, onions, and mushrooms until onions are tender, ~5 minutes, adding some more oil if the pan starts to look dry. Add garlic, tomato paste, thyme, salt, and black pepper. Stir for 1 minute. Pour stock over vegetables and bring to a simmer. Add bay leaves. Return beef to pot and simmer everything together for 5 minutes. Transfer to a slow cooker and cook until the beef is very tender, low for 8 to 10 hours (high for 4 to 5 hours). (Can be done up to 2 days ahead)

  6. Parsley (if using) - Chop parsley.

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Make

  1. Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil.

  2. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.

  3. Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).

  4. Use a masher to mash potatoes with coconut oil and some salt.

  5. Toss greens in vinaigrette until dressed to your liking.

  6. Taste stew and season with some more salt and / or pepper. Remove and discard bay leaves.

  7. Serve stew over mashed sweet potatoes with parsley on top (if using). Enjoy salad on the side.

Prep

  1. Sweet potatoes / Carrots / Onions / Garlic - Prep as directed. Combine carrots and onions in one container. Store sweet potatoes and garlic in their own containers. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together vinegar, lemon juice, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Mushrooms / Beef - Prep as directed. Store separately. (Can be done up to 3 days ahead)

  4. Dry and season beef - Pat beef dry with paper towels. (This will help it to brown.) Season with some salt and pepper. (Can be done up to 3 days ahead)

  5. Parsley (if using) - Chop parsley.

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Make

  1. Heat oven to 325F / 163C.

  2. Heat a Dutch oven over medium heat. Add cooking oil and then beef to heated oil. Cook on all sides until deep golden brown, 8 to 10 minutes. Transfer beef to a plate.

  3. In remaining fat in pan, saute carrots, onions, and mushrooms until onions are tender, ~5 minutes, adding some oil if the pan starts to look dry.

  4. Add garlic, tomato paste, thyme, salt, and black pepper. Stir until no dry spots remain. 

  5. Add beef stock and bay leaves. Return beef to pot and bring back to a simmer. Simmer everything together for 5 minutes.

  6. Cover the Dutch oven, leaving the lid slightly ajar, and bake the dish until the meat is very tender and the liquids have thickened slightly, about 2 hours. 

  7. When nearly ready to serve, place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil.

  8. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.

  9. Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).

  10. Use a masher to mash potatoes with coconut oil and some salt.

  11. Toss greens in vinaigrette until dressed to your liking.

  12. Taste stew and season with some more salt and / or pepper. Remove and discard bay leaves.

  13. Serve stew over mashed sweet potatoes with parsley on top (if using). Enjoy salad on the side.

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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