Slow Cooker Beef Bourguignon with Garlic Herb Sweet Potato Mash

Slow cooker beef bourguignon

Ok, so Beef Bourguignon is nothing new -- it's a total classic, and you've probably had it before. But here's the thing about classics, especially this one: THEY ARE SOOO GOOD. This dish didn't make Julia Child famous for nothing. When she said this dish was "certainly one of the most delicious beef dishes concocted by man," she wasn't kidding. At least, that was what I was thinking when I slurped this down for the third time this month. 

Slow cooker beef bourguignon

This week, we finally got a dining table for our apartment. Yea, it really did take that long. And yea, I've been eating a lot of meals on our couch. Even a few in an office rolly chair. My first meal at a real table in weeks? Awesome. 

And even though my kitchen smelled like a home-style French restaurant by the time I sat down for dinner, no one at the dinner table knew that I had put in less than an hour in the kitchen -- thank goodness for slow cookers! Food always tastes even better when you've been outside all day. 

Slow cooker beef bourguignon

Best way to break in a new dining table? Surround it with friends, serve beef bourguignon spooned over savory herbed sweet potatoes, and keep everyone's mugs full of mulled wine. 

Slow Cooker Beef Bourguignon with Garlic Herb Sweet Potato Mash

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

This recipe is my take on the classic… and perfect for cool weather days! Makes plenty, too!

Serves: 6-8   |    Total Time:



Ingredients:

    For the Beef:
  • 1.5 pounds beef stew meat, diced
  • 1 tablespoon coconut oil
  • 1 white onion
  • 2 garlic cloves
  • 2 stalks of celery
  • 2 carrots
  • 1 cup wine
  • 2 tablespoons tomato paste
  • 1 teaspoon arrowroot powder
  • 1/2 cup cold broth
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 sprig thyme
  • Salt & Pepper
  • For the Mash:
  • 6 Japanese sweet potatoes
  • 1 tablespoon coconut oil
  • 1 tablespoon rosemary, minced
  • Salt & Pepper

Directions:

  1. Heat coconut oil over medium heat in the bottom of an Instant Pot or slow cooker pot. Slice the onion, and minced the garlic. Dice the celery. Add all three to the pot, and sauté until onions are translucent.
  2. Add the beef to the pot to brown, stirring only occasionally (every 5 minutes or so, as this will help develop good flavor). Meanwhile, dice the carrots. Add them to the slow cooker.
  3. Add the tomato paste and wine to the pot. Whisk together the cold broth and arrowroot powder. Add this mixture to the pot as well, and mix everything. Finally, season well with salt and pepper, and then place the rosemary, thyme, and bay leaf on top. Cover pot and turn slow cooker to low setting. Cook for 6-8 hours.
  4. Make the mash: peel and slice the sweet potatoes. Boil the sweet potatoes until tender, about 20 minutes. Strain. While the potatoes cook, mince and sauté the garlic in the coconut oil until browned. Mash together the potatoes, coconut oil and garlic, and rosemary. Season with salt and pepper to taste.