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Slow Cooker Beef Bourguignon with Buttery Mashed Potatoes
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Potato Masher

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 4 carrots, peeled and sliced
  • 8 ounces cremini mushrooms, quartered
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds Yukon gold potatoes, peeled and quartered
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1/2 teaspoon salt

Instructions
 

  • Place the beef cubes, carrots, mushrooms, onion, and garlic in the slow cooker.
  • Add the red wine, beef broth, tomato paste, thyme sprigs, bay leaves, 1 teaspoon salt, and black pepper. 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 and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes.
  • Drain the potatoes and return them to the pot. Add the butter, milk, and 1/2 teaspoon salt. Mash until smooth.
  • Remove the thyme sprigs and bay leaves from the slow cooker. Serve the beef bourguignon over the mashed potatoes.

Notes

Make the full batch on Sunday so the wine sauce tastes even better after a night in the fridge. Store the stew and potatoes in separate containers to keep the potatoes from absorbing too much liquid. Reheat the stew on the stovetop over medium heat and warm the potatoes with a splash of milk to restore creaminess.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Pot, Potato Masher