Beef Bourguignon with Mustard Mash & Chestnut Mushrooms

Serving size

1 person 2 people 4 people

Ingredients

10g beef stock powder

(Beef Stock Powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder), Cornflour.)
1 tbsp cornflour
1 tbsp wholegrain mustard (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
4 large potatoes
2 tsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
4 tbsp tomato purée
240g chestnut mushrooms
2 carrot
1 handful of fresh rosemary
5 garlic clove
1 onion
2 tbsp red wine vinegar
600g beef strips

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	612Kcal
	458kJ	2561kJ
Fat	4.6g	26g
of which saturates	1.7g	9.4g
Carbohydrates	10g	55g
of which sugars	2.2g	12g
Protein	6.8g	38g
Salt	0.15g	0.82g
Fibre	1.6g	9.1g

Back

High protein 5 plants Slow Cooker

Beef Bourguignon with Mustard Mash & Chestnut Mushrooms

Prep time: 15 mins

Total time: 30 mins

Cuisine: French

Food group: Beef

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!

Cooking Instructions

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.

Before you start

Pull out a large lidded frying pan, a large saucepan, a slow cooker (if using), a measuring jug, a masher, a peeler & sieve

Get started

Thinly slice the mushrooms and onion. Dice the carrots into 1cm chunks (peel optional). Thinly slice or crush the garlic
Strip the rosemary from the stalks and finely chop. Cut the beef strips into 3cm chunks
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef, onion and mushrooms and cook for 3 mins, until starting to brown
Add the garlic and carrot and cook for another 2-3 mins, then pour in the vinegar and cook for 1 min, until evaporated

Time to slow cook

Stir in the tomato puree, stock powder, rosemary, dried Italian herbs and 500ml water. 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 15-20 mins

Make the mash

Meanwhile, peel and roughly chop the potatoes into 3cm chunks
When the stew has 20 mins remaining, bring the large saucepan filled with salted water to a boil
Add the potatoes to the saucepan 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
Dissolve the cornflour in the jug with 50ml cold water

Last bits & plate up

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
Stir the cornflour slurry into the stew and cook for 1 min more. Taste and season if needed
Serve the beef bourguignon into bowls, with the mustard mash alongside