Slow Cooker Beef Bourguignon
Mashed Potatoes and French Green Beans with Thyme
Ingredients
- 6 slices center-cut bacon, chopped
- 2½ lb beef rump roast, trimmed and cut into chunks
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup all-purpose flour
- 1 cup dry red wine (such as Pinot Noir)
- 1 cup low-sodium beef broth
- 1 (14-oz) pkg frozen mirepoix (see Note)
- 1 (16-oz) pkg whole button mushrooms, halved
- 1 (6-oz) can tomato paste
- ¼ cup chopped fresh parsley (optional)
Instructions
- Cook bacon in a Dutch oven over medium heat 6 minutes or until crisp; drain on paper towels, reserving drippings in pan.
- Sprinkle beef cubes with salt and pepper, and toss with flour; brown in bacon drippings on all sides.
- Transfer beef and bacon to a 5- to 7-quart slow cooker; deglaze the Dutch oven with wine.
- Add deglazed wine mixture, beef broth, mirepoix, mushrooms and tomato paste to cooker; cover and cook on LOW 7 to 8 hours or until beef is very tender.
- Serve over mashed potatoes, and sprinkle with parsley, if desired.
Side Dish Ingredients
- 1 (32-oz) pkg refrigerated mashed potatoes
- 2 (8-oz) pkg trimmed French green beans
- ¼ cup low-sodium beef broth
- ½ tsp dried thyme (or use 1½ tsp fresh)
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Heat mashed potatoes according to package directions.
- Meanwhile, combine green beans, broth, thyme, salt and pepper in a large skillet; bring to a boil.
- Cover, reduce heat, and simmer 5 minutes or until beans are crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
371
|
183
|
554
|
| Fat (g) | 9 | 8 | 17 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 49 | 5 | 54 |
| Carb (g) | 19 | 25 | 44 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 635 | 620 | 1255 |
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