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Beef Bourguignon Served over Creamy Mashed Potatoes
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Large Pot
  • Potato Masher

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch chunks
  • 4 slices bacon, chopped
  • 2 carrots, sliced
  • 1 onion, diced
  • 8 ounces mushrooms, halved
  • 2 cloves garlic, minced
  • 1 cup dry red wine
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper
  • 2 pounds russet potatoes, peeled and cubed
  • 1/2 cup milk
  • 4 tablespoons butter

Instructions
 

  • Cook the bacon in a skillet over medium heat until crisp. Remove the bacon and set it aside. Add the beef chunks to the same skillet and brown them on all sides.
  • Transfer the beef and bacon to the slow cooker. Add the carrots, onion, mushrooms, and garlic.
  • Stir in the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Cover and cook on low for 8 hours.
  • About 30 minutes before serving, place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.
  • Drain the potatoes. Add the milk, butter, and a pinch of salt. Mash until smooth and creamy.
  • Remove the bay leaves from the slow cooker. Spoon the mashed potatoes onto plates and top with the beef bourguignon.

Notes

For extra creamy potatoes, warm the milk before adding it to the drained potatoes. If the sauce seems thin after cooking, stir in a spoonful of flour mixed with water during the last hour. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Skillet, Large Pot, Potato Masher