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Slow Cooker Beef Bourguignon Recipe Easy Cozy Dinner with Mashed Potato Topping

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A cozy and easy slow cooker beef bourguignon layered with tender beef, mushrooms, carrots, and a rich red wine sauce, topped with creamy mashed potatoes for a rustic, comforting casserole.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1½-inch cubes
  • 4 slices thick-cut bacon, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups red wine (dry Pinot Noir or Merlot preferred)
  • 2 cups beef broth (low sodium)
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour (or cornstarch slurry for gluten-free)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 8 ounces cremini or white mushrooms, sliced
  • 3 medium carrots, peeled and cut into chunks
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 3 pounds russet potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, softened
  • ⅓ cup heavy cream or whole milk
  • 2 ounces cream cheese, softened
  • Salt and pepper, to taste
  • Fresh chives or parsley, chopped for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels.
  2. In a large skillet over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Increase heat to medium-high. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
  4. In the same pan, add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  5. Sprinkle flour over onions and garlic, stirring constantly for 2 minutes to cook out raw flavor.
  6. Slowly pour in red wine while stirring to avoid lumps. Add beef broth, tomato paste, thyme, and bay leaves. Stir well and bring to a simmer.
  7. Transfer browned beef, bacon, sliced mushrooms, and carrots to the slow cooker. Pour sauce mixture over the top. Season with salt and pepper to taste.
  8. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and sauce thickened.
  9. About 30 minutes before the bourguignon is done, place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes.
  10. Drain potatoes well and return to pot. Add softened butter, cream cheese, and cream. Mash with a potato masher or electric mixer until smooth and creamy. Season with salt and pepper.
  11. Spoon beef bourguignon into bowls and top with a generous dollop of creamy mashed potatoes. Garnish with fresh chives or parsley if desired.

Notes

Dry the beef before browning to improve flavor and color. Use a decent dry red wine like Pinot Noir or Merlot for richness. If sauce is too thin at the end, remove lid and cook on high for 15-20 minutes to reduce. For gluten-free, replace flour with cornstarch slurry. For vegan mashed potatoes, substitute dairy with plant-based alternatives. Use a slow cooker liner for easier cleanup.

Nutrition

Keywords: slow cooker beef bourguignon, beef stew, comfort food, mashed potato topping, easy dinner, cozy meal, slow cooker recipe

Find it online: https://eliplate.com/slow-cooker-beef-bourguignon-recipe-easy-cozy-dinner-with-mashed-potato-topping/