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Slow Cooker (or not) Beef Bourguignon
with mashed 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

Ingredients

Metric
Servings:
4
Beef Bourguignon:
  • Carrots - 8 oz, cut into 1" rounds
  • Onions, medium - 1, diced
  • Garlic - 4 cloves, chopped
  • Bacon - 4 slices, diced
  • Mushrooms, any button - 8 oz, quartered
  • Beef, sirloin or boneless chuck - 1 lb, 2" cubes
  • Tomato paste - 1 Tbsp
  • Flour, all-purpose - 1/4 cup
  • Thyme, dried - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Red wine - 1 1/2 cups (Pinot Noir, Cabernet, Merlot, or red blends are great options; sub beef stock)
  • Stock, beef - 2 cups
  • Bay leaves - 2
  • Parsley (opt) - 1 Tbsp, chopped
Mixed Greens Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Mixed greens - 6 oz (sub any salad greens)
Mashed Potatoes:
  • Potatoes, russet - 1 lb, peeled and cubed
  • Creme fraiche - 3 Tbsp (sub plain or Greek yogurt)
  • Stock, any type (sub milk) - 3 Tbsp

Nutrition Facts

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Choose Cooking Method

Prep

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

  2. Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. 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 bacon and saute until lightly golden brown, ~5 minutes. Transfer bacon to a paper towel-lined plate. Add beef to bacon grease and cook on all sides until deep golden brown, 8 to 10 minutes. Transfer beef to plate with bacon. 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. Add garlic, tomato paste, flour, thyme, salt, and black pepper. Stir until no dry spots remain. Pour wine over vegetables and bring to a simmer. Add beef stock and bay leaves. Return beef and bacon to pot and bring back to a simmer. 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. Potatoes / Parsley (if using) - Prep as directed.

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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 Creme fraiche, stock, 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 potatoes with parsley on top (if using). Enjoy salad on the side.

Prep

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

  2. Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. 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. Potatoes / Parsley (if using) - Prep as directed.

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Make

  1. Heat oven to 325F / 163C.

  2. Heat a Dutch oven over medium heat. Add bacon and saute until lightly golden brown, ~5 minutes. Transfer bacon to a paper towel-lined plate. 

  3. Add beef to bacon grease and cook on all sides until deep golden brown, 8 to 10 minutes. Transfer beef to plate with bacon. 

  4. 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.

  5. Add garlic, tomato paste, flour, thyme, salt, and black pepper. Stir until no dry spots remain. Pour wine over vegetables and bring to a simmer. 

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

  7. 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. 

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

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

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

  11. Use a masher to mash potatoes with Creme fraiche, stock, and some salt.

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

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

  14. Serve stew over mashed 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


Reviews

Ratings

Original (42)
Gluten-free (4)
Paleo (3)
Vegetarian (4)

Most Helpful

This dish was full of flavor and fun to make. Make sure you plan ahead, as it takes 2 hours once you get it in the oven. The meat was so tender! I will def be making this again and again.

By: Ruth
Posted: Jan 03, 2022
Diet: Original
1 Helpful

27 reviews

I used the Joy of Cooking recipe as a reference to marinate the meat & veggies for about an hour before cooking. Added some extra herbs/spices from a herb mix, shallots and extra garlic along the way. I overlooked getting beef broth, so used chicken bone broth instead, which worked out fine. Also added a splash of marsala in addition to the red wine. To the mashed potatoes I also added some butter & milk to the stock/creme fraiche, as well as some chives & parsley. Was a delicious & very comforting Sunday dinner :)

By: Maggie
Posted: Jan 17, 2022
Diet: Original
0 Helpful

Great blend of flavors! Lots of meat, veggies and sauce. Easy to prepare. This is a company worthy meal for sure. I made in oven and I will be making this again.

By: Sandra
Posted: Jan 14, 2022
Diet: Original
0 Helpful

My husband said he doesn't like Seitan, but he loved it in this. I made this on an extra chilly night and it was the perfect warm, comfort food. 100% will make again. As the kids say - it was bussin

By: Heather
Posted: Jan 12, 2022
Diet: Vegetarian
0 Helpful

It was a winner! Quite a bit of prep just to get it in the slow cooker, but the results were great! Even approved by my picky Father in Law! Saving this one!!

By: Lindsey
Posted: Jan 11, 2022
Diet: Original
0 Helpful

I made the GF version of this in a Dutch oven, and the flavors were delicious.

By: Leslie
Posted: Jan 10, 2022
Diet: Gluten-free
0 Helpful

Incredible flavor!

By: Nichole
Posted: Jan 10, 2022
Diet: Gluten-free
0 Helpful