The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Bourguignon with Mustard Mash & Chestnut Mushrooms
Our take on a comforting French classic. Coming together in the slow-cooker, you'll simmer tender British beef with vibrant carrots and hearty mushrooms, in a rich and aromatic sauce. Serve alongside fluffy mustard mash to complete the dish. Don't worry - if you don’t want to slow-cook, you can still cook this recipe on the hob in under 30 minutes!
High protein
6 plants
Slow Cooker
Serving size
Ingredients
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 2 tsp Italian herbs (use half) (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 1 tbsp cornflour (use half)
- 1 shallot (use half)
- 150g beef strips
- 20g baby spinach (use half)
- 2 large potatoes
- 120g chestnut mushrooms (use half)
- 1 carrot (use half)
- 2 tbsp tomato purée (use half)
- 3 garlic clove
Nutritional Information
Calories: 897
Protein: 47g
Carbs: 99g
Fat: 33g
Ingredients
- 2 tbsp tomato purée
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 20g baby spinach
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 300g beef strips
- 3 garlic clove
- 1 tbsp cornflour
- 2 large potatoes
- 120g chestnut mushrooms
- 1 carrot
- 1 shallot
Nutritional Information
Calories: 682
Protein: 40g
Carbs: 58g
Fat: 31g
Beef Bourguignon with Mustard Mash & Chestnut Mushrooms
Our take on a comforting French classic. Coming together in the slow-cooker, you'll simmer tender British beef with vibrant carrots and hearty mushrooms, in a rich and aromatic sauce. Serve alongside fluffy mustard mash to complete the dish. Don't worry - if you don’t want to slow-cook, you can still cook this recipe on the hob in under 30 minutes!
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Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a medium saucepan, a slow cooker (if using), measuring jug, a masher, a peeler & sieve
Get started
- Thinly slice the mushrooms, shallot and garlic. Dice the carrot into 1cm chunks (peel optional)
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the and mushrooms and cook for 3-4 mins, until starting to brown
- Add the beef, shallot, garlic and carrot and cook for another 3 mins, then pour in the vinegar and cook for 1 min
Time to slow cook
- Stir in the tomato puree, stock powder, dried herbs and 250ml water (125ml for 1 person)
- Stir to combine and bring to the boil, then transfer to your slow cooker. Cook on low for 4-5 hours
- If using the hob, pop a lid on the pan and simmer the stew for 18-20 mins
Make the mash
- Meanwhile, combine the cornflour and 50ml cold water (25ml for 1 person) in the jug. Peel and dice the potatoes into 3cm chunks
- When the stew has 20 mins remaining, bring the medium saucepan filled with salted hot water to a boil
- Add the potatoes to the water and boil for 15-18 mins, then drain. Return to the pan and mash with the mustard, 1 tbsp olive oil and a pinch of salt and pepper
Finish & plate up
- Rinse the spinach
- Stir the cornflour slurry and spinach into the beef and cook for 2 mins. Taste and season if needed
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the beef bourguignon between bowls, with the mustard mash alongside
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