Slow Cooker Beef Bourguignon and Simply Mashed Yukon Golds
Create classic Beef Bourguignon in your slow cooker or crock pot – all the flavors and comfort of this delicious meal without all the work.
This week is the last week of the Beef. It’s What’s For Dinner Wednesday Challenge. I was pretty happy to see that this last week’s recipe was one that I’ve been wanting to try. After seeing Julie & Julia with me, my husband requested I make Beef Bourguignon. Although it sounded and looked delicious in the movie, I wasn’t sure if a dish like it would just casually enter my weekly dinner menu. Well it did. And it was surprisingly simple enough thanks to Mr. Crockpot!
I successfully transformed the Beef Bourguignon recipe given to me by the Beef people into a slow cooker meal. I usually turn away from recipes that call for beef browning, but this time I planned ahead and browned the beef cuts the night before and stored them in the slow cooker bowl in the fridge over night.
The next morning I dumped in some carrots, onions, mushrooms, wine and seasonings and plugged in. It was so easy and I can’t tell you how thankful I was when I got home from a really busy day of running around to the smell of beef stewing in wine. It was well worth the extra effort the night before, I promise.
I have never had Beef Bourg (as I will lovingly refer to it as from this point on…that is one long word!) before so I don’t know what to compare it too. I omitted the bacon in the recipe to save on some calories, and added extra carrots and onions. Instead of beef broth, I added 1/2 cup of water to the beef drippings in the pot I used to brown the meat, deglazed the pot and added the flavored liquid to the slow cooker. After cooking on low for 8ish hours, the meat was totally fork tender. It was delicious, and so were the mashed potatoes I made to go with it.Print
Slow Cooker Beef Bourguignon and Simply Mashed Yukon Golds
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Beef
- Method: Slow Cooker
- Cuisine: French
Slow Cooker Beef Bourguignon – this comforting and flavorful classic dish made in the crock pot.
- 2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup beef broth
- 2 cups Burgundy or other dry red wine
- 2 tablespoons tomato paste
- 4 crushed garlic cloves
- 2 teaspoons dried marjoram leaves, crushed
- 8 ounces baby carrots (about 1–3/4 cups)
- 8 ounces fresh pearl onions, peeled or frozen pearl onions
- 8 ounces mushrooms, cut in half if large
- Chopped fresh parsley (optional)
- Lightly coat beef with flour. Heat 2 tablespoons olive oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding oil as needed. Remove beef from stockpot and into slow cooker; season with salt and pepper. Add 1/2 cup water to stockpot and deglaze beef drippings. Add this broth to slow cooker.
- Stir in wine, tomato paste, garlic and marjoram. Add carrots, onions and mushrooms.
- Cook on low heat for 8-10 hours.
Recipe adapted by Beef. It’s What’s For Dinner
Keywords: beef, crock pot, slow cooker
If your family enjoys beef for dinner, check out these recipes:
Cheesy Southwest Beef and Potato Skillet
Beef and Spinach Stuffed Peppers
Skinnytaste Slow Cooker Picadillo
Hard Cider Pot Roast with Mushrooms, Carrots and Onions
Simply Mashed Yukon Golds
Recipe from Aggie’s Kitchen
8 yukon gold potatoes, quartered on halved (depending on size)
salt and pepper to taste
1/2 -3/4 cup lowfat milk
2 TB non fat Greek yogurt (or sour cream)
1 TB butter (I use Smart Balance)
4 garlic cloves, pressed
Place potatoes (with skin on) in pot, cover with water. Bring to a boil and cook until potatoes are fork tender. Place cooked potatoes into mixing bowl (I use my handy Kitchen Aid). Add butter, Greek yogurt and milk and start to mix. Start with 1/2 cup milk and add more if needed to taste. Add pressed garlic, chives (optional) and salt and pepper and continue to mix until it reaches desired consistency.
Check out these other great blogs that have been participating in the Beef challenge this month! Have a great day!
Kristen – Dine and Dish
Amy – Dinner’s for a Year and Beyond
Tiffany – Eat at Home
Andy – Dinner’s On Me
Kate – Cooking During Stolen Moments
Heidi – Tried and True Cooking with Heidi
Patsy – Family, Friends and Food
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!
Love the recipe and love your new site! I didn’t participate in the Beef Challenge this week because I was too busy but I will make this soon. I love that you made it in your crockpot….a busy mom’s best friend.
Since I won one of the beef giveaway gifts (it’s great by the way) you don’t need to include me in the giveaway. I just wanted to leave you a comment.
The site looks awesome. Great job. Proud of you.
Congrats on the new site, it looks great!! 🙂
And oh yeah, the beef bourg was the bomb. Can’t wait to eat the leftovers at lunch time.
Your beef bourguignonne is such a gorgeous color. It looks fabulous! Who wouldn’t be happy coming home to this meal! The new design is a great combination of the old and new design. Thanks for including me on your Blogs You Love list!!
I love crock pot recipes, they are the best for us busy mommies! Can’t wait to try it!
Site looks great! Thanks for all you do!
I love the new look Aggie! And you are gorgeous-love the photo of you!
The recipe looks wonderful. I think I’m going to have to pull out the crock pot and make this one. The new site looks great too!
I’ve never made beef bour before, but will definitely be making it in the very near future!! Looks absolutely delicious!
Love your blog- the beef bourg looks wonderful and what a fab idea to use the crockpot. As others have said, it’s a busy person’s best friend!
LOVE the new look of your blog. Very nice. Good switcheroo.
I also made Beef Bourg right after seeing Julie & Julia, and let me tell you, I think when I make it again I will use the crock pot. That was some work! Yours looks just as yummy, with a lot less time in the kitchen!
LOVEEEEEEEEEEE the new site!!!
congrats on your new site,Aggie!
Great site…..this recipe looks yummy….must try soon!
You did move… and it looks FABULOUS, I LOVE IT, so bright and inviting and the dish…. ollalala
Beef Bourg is one of my favorite stews. Doing it in the crockpot is genius! I have a chuck roast thawing as we speak – will give it a try. Love your new look!
Hi Aggie, Great site! Congratulations. It’s good to find you back in Cinemascope!
You’re everywhere, in my blog (scroll down to the right, you are in october’s recipe), in my Newsletter with the Recipe of the Month, and in my website
I’ll change the URL of your site.
Laura in Paris
I love the new look :-). Your stew looks wonderful.
The site looks great! Great work! And thanks for the giveaway. I’d love to win different ways to cook beef.
The site looks awesome Aggie and this Beef Bourguignonne- wow! I’ve watched Ina make it several times and keep meaning to. Knowing I can in the crock pot seals the deal, I’m trying it!
Oh Aggie! Where to begin?! First, congrats on your new blog! It looks great and is easy to navigate! Love your new photo, too. Next, GREAT recipe. This is perfect for the fall weather that has arrived in my neck of the woods. I love how great the house smells, too, when using the crock pot. Those mashed taters are terrific, too. I can always count on loving what I see here! YUM! Now I’m off to change the link from my website to here! Oh, and congrats to the winner of your giveaway!
The new blog is looking wonderful!! Congratulations!!
I think you read my mind, Aggie! I have been wanting to make this dish, since seeing Julie&Julia, but I just didn’t really have the time…but this makes it so nice and easy. I have everything, but the carrots. I am making this this weekend….but I may change it up just a little, and use my tagine…;)
I love your new blog by the way! CONGRATS!
I love your new home! Congrats Agg!
I need to be next right? Time for a dot com. Ohhh where to start.
Aggie, I too was itching to make beef bourguignonne after seeing Julie & Julia. The recipe looks delish. I’m actually giving away a Crock Pot on my blog, so I’ve been in slow cooker mode all week! I love The Healthy Beef Cookbook, so if I win, I will donate my copy to our public library.
Loving the new blog design. I’ll be adding your button to my sidebar as soon as I can get my hubby to help (the back end of my w.p. blog can be intimidating at times)!
Love this easy weekday meal. I would love to win the beef giveaway to complement the vegetarian giveaway 🙂
Oh my that looks so good. Love your new blog.
Aggie- I love your new site! It looks great and so do you, up there at the top!
This looks really good- amazing photos.
I think your 2 giveaways are kinda funny too- opposite ends of the food spectrum really but it just shows how well-rounded you are!
Aggie, that Beef Bourg looks awesome. Great shots! Love the new site too!
that beef looks soooooo delicious!
Great giveaway! I wish I win! 😉
The new site looks great! I am definately bookmarking this recipe and what a great prize!
Great recipes- have enjoyed your new site! Will definitely be back for more! Keep up the good work.
Really love the new layout!
And this dish looks and sounds heavenly!
Looks great. I’ll have to try it!
What a fantastic looking recipe I will add it to my list of must try this one! 🙂 Great site have it bookmarked!! 🙂
I’ve made this before the Julia Child way and it was fantastic, but lots and lots of time…. I can’t wait to try the slow-cooker method!
Love the new site. Just made slow cooker beef stew last night and realized after seeing your recipe it was actually Beef Bourguignon with just a little more sauce.
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This looks great. I will try it very soon.
wow.. this looks so delicious… makes me hungry.. LOL!
just waiting for the weather to cool a bit…that way the windows are open, and the aroma is wafting through the screens to share with the neighbors! TEE-HEE!
Thanks for this Aggie! Was looking for suggestions on crock-potting the Beef Bourg for a mountain trip this weekend so it can be cooking while we’re out hiking and working up an appetite! The potatoes sound heavenly and I may not be able to resist whipping up a batch of crusty bread with the time these both save me ;). Cheers!
Your site is pretty cool to me and your subject matter is very relevant. I was browsing around and came across something you might find interesting. I was guilty of 3 of them with my sites. “99% of website owners are doing these five mistakes”. http://bit.ly/syWJZ9 You will be suprised how fast they are to fix.
This recipe looks exceptionally easy and delicious. And I can’t wait to try it, but is it possible to use a different wine or to omit it entirely?
Any red wine would be great (not sweet though) but if you wanted to try without wine I would think beef broth would be your best option. Thanks!
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Made this tonight, thanks for the awesome recipe 🙂 Mine didn’t look as gorgeous as yours, but it was very good and easy – husband LOVED it 🙂 Thanks!
So good to know!! Thank you!! 🙂
This looks really good. I love to use my crock pot, especially on busy days.
How many would this recipe serve? I find it difficult to cook for 2.
Any tips on making this a smaller portion. Enough for 4 is ok. As we could
do left overs one night.
Hi Meaghan! The recipe calls for 2lbs of beef which would probably serve about 6. You could always cut back on the amount of beef to have less. You could do the same with the amount of vegetables too, that is flexible. I would keep the sauce the same, but know you will have leftover. Let me know if you try it! Thanks for stopping by!
Thanks for the advice!! I’m definitely going to make this, thinking of browning the meat tomorrow night and putting the rest together the following morning. Only one more question, should I reserve the “drippings mix” separately from the meat overnight, then add all together in the morning with wine, tomato paste and spices?
I would love to make this for my boyfriend and I.
Though I kind of find it difficult to cook for two. How many
portions is your recipe for? How could I adapt it for