Beef Bourguignon Over Creamy Mashed Potatoes 🍷✨
A French classic made easy—tender beef braised in red wine with mushrooms, served over velvety mashed potatoes!
Prep Time: 30 mins | Cook Time: 3 hours (oven) / 6-8 hours (slow cooker) / 45 mins (Instant Pot) | Serves: 6
Why You’ll Love This Recipe
✅ Restaurant-quality at home (but way cheaper!)
✅ Freezer-friendly – Tastes even better the next day.
✅ Two cooking methods below (traditional + shortcuts!).
Ingredients
For the Beef Bourguignon:
- 2 lbs beef chuck, cubed
- 4 slices thick-cut bacon, chopped
- 1 large onion, diced
- 3 carrots, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 cups red wine (Burgundy/Pinot Noir)
- 2 cups beef broth
- 1 bay leaf + 3 thyme sprigs
- 1½ cups pearl onions (or shallots)
- 1½ cups mushrooms, halved
For the Mashed Potatoes:
- 2 lbs Yukon gold potatoes, peeled/cubed
- ½ cup whole milk + ¼ cup heavy cream
- 4 tbsp butter
- Salt & white pepper to taste
Garnish:
- Fresh parsley + extra red wine
Traditional Dutch Oven Method
- Brown the beef: Sear seasoned beef in olive oil in batches. Set aside.
- Cook bacon & veggies: Render bacon until crisp; remove. Sauté onions, carrots, and garlic in bacon fat. Stir in tomato paste + flour; cook 2 mins.
- Deglaze: Pour in wine, scraping browned bits. Return beef/bacon. Add broth, bay leaf, and thyme.
- Braise: Cover and cook in a 325°F oven for 2.5–3 hours.
- Add mushrooms/pearl onions: Sauté separately, then stir into stew last 30 mins.
Slow Cooker Shortcut (6-8 hours)
- Skip the oven: After deglazing (step 3), transfer everything to a slow cooker.
- Cook on LOW 6-8 hours (HIGH for 3-4 hours).
- Sauté mushrooms/onions before adding in last 30 mins.
Instant Pot Hack (45 mins total!)
- Use Sauté mode for browning beef, bacon, and veggies.
- Deglaze with wine, then add remaining ingredients (except mushrooms/pearl onions).
- Pressure cook on HIGH 35 mins, natural release.
- Sauté mushrooms/pearl onions separately; stir in before serving.
Pro Tips
🔹 Wine swap: Use 1 cup broth + 1 tbsp balsamic vinegar if avoiding alcohol.
🔹 Thicken sauce? Mix 1 tbsp cornstarch + 2 tbsp water; simmer 5 mins.
🔹 Make ahead: Stew tastes best on day 2! Reheat gently.
Serving Suggestions
🍷 Pair with: Crusty bread, roasted Brussels sprouts, or a green salad.
⏳ Meal prep: Freezes well for up to 3 months (store without potatoes).
“Worth every minute! Tastes like a Parisian bistro.” — Let us know how yours turns out!
