Slow Cooker Beef Bourguignon with Sweet Potato Mash

Beef Bourguignon is a dish best enjoyed on a snowy winter evening. It’s hearty, in a stick-to-your-bones sort of way, but made with simple, real ingredients. This version comes together in your slow cooker, so you can leave it simmering while you’re out doing what you like to do! When you arrive back home, your kitchen will smell like a home-style French restaurant.

Slow Cooker Beef Bourguignon with Sweet Potato Mash

Published December 7, 2015 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 active minutes

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Ingredients:

For the Stew:

1 pounds beef stew meat, diced

1 tablespoon coconut oil

1 white onion, diced small

2 garlic cloves, minced

2 stalks of celery, diced small

2 carrots. diced small

2 tablespoons tomato paste

2 tablespoons all-purpose flour

3/4 cup beef broth

3/4 cup dry red wine

1 bay leaf

1 teaspoon fresh rosemary, minced

1 sprig thyme

Salt & pepper

Minced parsley for garnish (optional)

For the Mash:

3 Hana sweet potatoes (these are white-fleshed sweet potatoes with tan skin)

1 teaspoon butter

2-3 tablespoons milk

Salt & pepper to taste

Directions:

1. Heat coconut oil in the bottom of a pot of medium heat (or an Instant Pot (affiliate link!) on the Sauté setting).
2. When oil glistens, add beef. Brown for 2-3 minutes on each side. Then, use tongs to remove beef from pot—set on a plate and set aside.
3. Add garlic, onion, carrots and celery to pan. Sprinkle with a pinch of salt. Sauté, stirring occasionally, until onions are translucent.
4. Add flour, mixing to coat the onions, and then add tomato paste, mixing to incorporate. Allow to cook for about 2 minutes.
5. If using a regular pot, transfer mixture to a slow cooker. If using an Instant Pot, add beef back into pot. Add wine, broth, bay leaf, thyme and rosemary. Season with another pinch of salt, and several cracks of freshly ground black pepper. Place lid on pot, and set to slow cooker setting for 6 hours on Medium (On an Instant Pot, use the “Adjust” button to set to medium).
6. 15 minutes before you’re ready to eat, make the mashed sweet potatoes: prick sweet potatoes with a fork and heat in microwave until tender through.
7. Carefully remove potatoes from microwave (they’ll be very hot!), and chop off any hard ends. If you prefer, use a sharp knife to carefully peel away and discard the skin (I like to leave about half of the skin in my mash potatoes, and peel away the rest). Place potatoes in a large bowl, and mash with a potato masher or a large fork. Add butter and milk, and continue to mash until soft and only a few chunks remain. Season with salt & pepper to taste.
8. Serve: Scoop mash potatoes into serving bowls, then top with beef stew. Sprinkle with parsley, and enjoy hot.