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
5 plants
Slow Cooker
Serving size
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
Nutritional Information
Calories: 612
Protein: 38g
Carbs: 55g
Fat: 26g
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 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
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