Beef Bourguignon over Rustic Roasted Garlic Chevre Mashed Potatoes

Oct 16, 2018 | Main Course, Recipes

This hearty dish is the perfect meal as the weather turns colder! It will warm you up even if the temperatures are anything but! Local ingredients make this dish so delicious that you’ll be going back for seconds!

Beef Bourguignon


  • 6 strips Indiana Kitchen bacon
  • 3 lbs cubed chuck roast
  • 1 cup thick sliced carrots, peeled
  • 1 medium onion, sliced
  • 3 Tbs flour
  • 1 1/2 tsp Shoup’s seasoned salt
  • 1 1/2 cups beef stock
  • 1 Tbs Red Gold tomato paste
  • 2 cloves garlic, minced
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 2 Tbs unsalted butter
  • 1 cups pearl onions
  • 1 lb fresh mushrooms
  • 1 cup Schnabeltier Pinot Noir wine


Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place beef cubes and bacon in slow cooker. Brown carrot and onion. Season with salt; stir in flour. Stir in stock, tomato paste, garlic, thyme and bay leaf. Place in the slow cooker and mix with meat. Cover and cook on low for 8-10 hours. One hour before serving, saute onions in butter until slightly caramelized. Add to meat mixture. Saute mushrooms and add to meat mixture. Add wine. Stir.

Rustic Mashed Potatoes



Wash and scrub the potatoes thoroughly. Cut potatoes into even cubes leaving the skin on. Put in large pot with salted water covering them. Boil until fork tender about 15 minutes. Drain and put back into pot. With potato masher, roughly mash the potatoes. Stir in butter and chevre.

Serves 6

Submitted by: Rebecca Burgardt
Indiana Grown Culinary Creations Contest