Vegetable Beef Burgundy over Mashed Potatoes

Let me start off with an apology – there are no step by step photos for today’s blog. The intentions were good. This awesome, hardy and oh so delicious supper cooked in the my slow cooker all day and the aroma that greeted us as the end of the day had our mouths watering. I really really wanted to document each step of preparation process for you.

Wouldn’t you know it, I overslept this morning. Actually, I woke up at about 4 am, checked the clock and thought about getting up, taking my time to document every step, but 4 am was way too early. So I snuggled down and went back to sleep. The next thing I know, I had over slept. OMG! I was a mad woman in the kitchen, with a cup of coffee in one hand and a knife in the other – no time to spare setting the stage and getting those wonderful pictures this morning. It was all I could do to get my morning coffee and a quick shower. The clean as you go queen left the sink with a few dirty pans as we rushed out the door. Only the finished dish, my plate-full of scrumptious Beef Burgundy and tender vegetables over a mountain of creamy mashed potatoes, was captured for prosperity in a photo.

That said, this is similar to Red Wine French Beef Stew over Mashed Potatoes, but with a lot more vegetable and a lot less wine. It’s a great meal to serve on a cold winter’s night – filling and oh so satisfying! The smoky bacon, the tender beef, the wine, all those colorful carrots, peas, mushrooms and pearl onions came together beautifully. (I truly wish I had thought to snap a picture of the carrots – found the most awesome bag of baby carrots in the produce section – purple, orange and white!) The up-front prep work is a little labor intense, but on the back side, the finishing work is quick and easy. While the Beef Burgundy is in the final stages, simply make up a big pot of creamy-dreamy mashed potatoes.

FYI Tip: Potatoes can be peeled, sliced and covered with about an inch of water in the morning. When you get home, all you need to do is drain potatoes, cover with fresh water and turn on the stove. If you cut the potatoes into smaller pieces, they should cook up in about 10 minutes once the water comes to a boil.

Vegetable Beef Burgundy over Mashed Potatoes
6 Bacon slices, cooked and crumbling
2 lbs Chuck roast, cut into large chunks
1 (10.75 oz) can beef consommé
1 Bag (16 oz) Pearl Onions, blanched and peeled
1 bag (16 oz) Baby Carrots (less a few you just had to taste because they were purple!)
3 celery ribs, sliced
1 tablespoon tomato paste
2 garlic cloves, minced
¾ teaspoon dried ground thyme
½ teaspoon salt
½ teaspoon black pepper
3 bay leaf
1 Tablespoon Worcestershire sauce
8 oz fresh small mushrooms, quartered
2 cups frozen peas
½ cup burgundy wine
3 lbs Hot cooked mashed potatoes

Fry bacon until crisp. Once bacon is cooked, remove from skillet, let drain on paper towels. Leave bacon drippings in skillet.

While bacon is frying, blanch pearl onions, trim ends and remove peel. Set aside until ready to use.

Cut roast into large chunks, about 2 inches thick. In skillet that bacon was fried in over medium-high heat, brown roast on each side, about 5-6 minutes per side. Transfer meat to large slow cooker.

Add the bacon, beef consommé, onion, carrots, celery, tomato paste, garlic, thyme, salt, pepper, bay leaf, and Worcestershire sauce to slow cooker.

Cover and cook on LOW for about 6-8 hours, or until beef is extremely tender. (Falling apart).

Add in the mushrooms, peas and wine.  Turn cooker to HIGH and let cook for about 15-20 minutes or until peas and mushrooms are nicely warmed.

To serve, discard bay leaves, taste and adjust seasonings as needed. Place mashed potatoes on individual rimmed plates or bowls and top with Beef Burgundy. (This can also be served over Egg Noodles if desired).


Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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