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Slow Cooker Beef Bourguignon with Buttery Mashed Potatoes

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A cozy, easy slow cooker beef bourguignon recipe paired with creamy buttery mashed potatoes, perfect for a comforting dinner with rich, deep flavors and minimal effort.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 cup dry red wine (Pinot Noir or Merlot recommended)
  • 2 cups beef broth (homemade or low-sodium store-bought)
  • 2 medium carrots, peeled and cut into chunks
  • 1 cup pearl onions, peeled (frozen acceptable)
  • 8 ounces cremini mushrooms, halved
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or cornstarch/gluten-free flour for GF option)
  • 2 pounds Yukon Gold or Russet potatoes, peeled and quartered
  • 1/2 cup milk or cream (dairy-free milk like coconut or almond milk can be used)
  • Salt and pepper to taste

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper (approx. 10 minutes).
  2. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Brown beef cubes in batches without crowding, about 3-4 minutes per batch. Transfer browned beef to the slow cooker (15 minutes).
  3. In the same skillet, add remaining butter. Sauté carrots, pearl onions, mushrooms, and garlic for 5-7 minutes until softened and fragrant. Stir in tomato paste and cook for 2 minutes (10 minutes).
  4. Sprinkle flour over the veggies, stirring constantly to avoid lumps. Cook for another 2 minutes (2-3 minutes).
  5. Pour in red wine and beef broth slowly, scraping up browned bits. Add thyme and bay leaves. Simmer gently for 3-4 minutes until slightly reduced (5 minutes).
  6. Pour the wine and vegetable mixture over the browned beef in the slow cooker. Stir gently to combine. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and sauce thickened.
  7. About 30 minutes before the bourguignon is done, boil peeled and quartered potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter and warm milk until creamy. Season with salt and pepper (20-25 minutes).
  8. Remove bay leaves and thyme sprigs from the slow cooker. Taste and adjust seasoning if needed. Serve beef bourguignon over buttery mashed potatoes (5 minutes).

Notes

For gluten-free, substitute flour with cornstarch or gluten-free flour blend. For dairy-free mashed potatoes, use coconut or almond milk with olive oil. Browning the beef is essential for flavor depth. Blanch pearl onions for easier peeling. If sauce is too thin, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook on high for 15-20 minutes to thicken. Warm milk before adding to mashed potatoes to avoid gluey texture.

Nutrition

Keywords: slow cooker beef bourguignon, beef stew, cozy dinner, mashed potatoes, easy dinner, comfort food, slow cooker recipe

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