Slow Cooker Beef Bourguignon with Buttery Mashed Potatoes
Equipment
- Slow Cooker
- Large Skillet
- Large Pot
- Potato Masher
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 slices bacon, chopped
- 3 carrots, sliced into rounds
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp flour
- 8 oz mushrooms, quartered
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 lbs Yukon gold potatoes, peeled and quartered
- 4 tbsp butter
- 1/2 cup milk
- Salt and black pepper
Instructions
- Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon and set it aside, leaving the drippings in the pan.
- Season the beef cubes with salt and pepper, then brown them in the same skillet in batches. Transfer the browned beef to the slow cooker.
- Add the carrots, onion, and garlic to the skillet and cook for 3 minutes. Stir in the flour and tomato paste, then pour in the red wine and beef broth. Bring the mixture to a simmer.
- Transfer the skillet contents to the slow cooker along with the cooked bacon, mushrooms, thyme, and bay leaves. Stir to combine.
- Cover and cook on low for 8 hours until the beef is very tender.
- About 30 minutes before serving, place the potatoes in a large pot of salted water. Boil until fork-tender, then drain.
- Mash the potatoes with the butter and milk until smooth. Season with salt and pepper to taste.
- Remove the thyme sprigs and bay leaves from the slow cooker. Serve the beef bourguignon over the mashed potatoes.
Notes
If the sauce seems thin at the end, stir in a small cornstarch slurry and let it cook uncovered on high for 15 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Use a dry red wine you would drink, as its flavor carries through the whole dish.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Large Pot, Potato Masher
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Large Pot, Potato Masher