Beef Burgundy with Skins-On Garlic Mashed Potatoes

Beef Burgundy with Skins-On Garlic Mashed Potatoes

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From: Diabetic Living Magazine

This classic French stew "Boeuf à la Bourguignonne" is often served with noodles or chunks of potato, but this version is paired with garlicky mashed potatoes. A good choice for a weekend dinner, this slow-cooker meal also tastes great reheated the next day, because the flavors develop as it chills overnight.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Beef Burgandy
  • 2 pounds boneless beef chuck pot roast, cut into 1-inch pieces
  • 4 teaspoons olive oil
  • 1½ cups chopped onions (3 medium)
  • 4 medium carrots, cut into ¾-inch pieces
  • 2 cups frozen small whole onions
  • 2 cloves garlic, minced
  • 2 tablespoons quick-cooking tapioca
  • 1 cup Burgundy wine or lower-sodium beef broth
  • ½ cup lower-sodium beef broth
  • ¼ cup brandy or lower-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme, crushed
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon black pepper
  • 2 bay leaves
  • 1 cup quartered fresh cremini mushrooms
  • Skins-On Garlic Mashed Potatoes
  • 1⅓ pounds red-skin, Yukon gold, or russet potatoes, cut into quarters
  • 4 cloves garlic, peeled and halved
  • 1 tablespoon butter
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 3 to 5 tablespoons fat-free milk
  • Snipped fresh thyme (optional)


  • Prep

  • Ready In

  1. Prepare the beef: In a large nonstick skillet brown half of the beef in 1 teaspoon of the oil over medium-high heat; remove from skillet. Repeat with the remaining beef and another 1 teaspoon oil.
  2. In a 3½- or 4-quart slow cooker place chopped onions, carrots, whole onions and garlic (see Tip). Sprinkle with tapioca. Place beef on top of the vegetables. In a medium bowl whisk together wine, broth, brandy, tomato paste, the dried thyme, the rosemary and pepper. Pour over all in cooker. Add bay leaves, tucking them down into the liquid.
  3. Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours. Discard bay leaves.
  4. During last 30 minutes of cooking time, prepare the mashed potatoes: In a covered large saucepan cook potatoes and garlic in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Add butter, salt and black pepper. Slowly beat in fat-free milk until potato mixture is light and fluffy.
  5. Just before serving, in a large skillet cook mushrooms in the remaining 2 teaspoons hot oil over medium-high heat until browned. Stir mushrooms into beef mixture. Serve beef-mushroom mixture with mashed potatoes. If desired, sprinkle with fresh thyme.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: ¾ cup meat mixture and about ½ cup potatoes
  • Per serving: 344 calories; 9 g fat(3 g sat); 4 g fiber; 28 g carbohydrates; 29 g protein; 53 mcg folate; 78 mg cholesterol; 6 g sugars; 5,200 IU vitamin A; 15 mg vitamin C; 76 mg calcium; 4 mg iron; 255 mg sodium; 1,059 mg potassium
  • Nutrition Bonus: Vitamin A (104% daily value), Vitamin C (25% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 2 vegetable, 1 fat, 1 starch

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