Beef Bourguignon

with red wine and mushrooms

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 6)

  • Info
    8 tsp. Beef Demi-Glace
  • 4 oz. Red Cooking Wine
  • 4 Tbsp. Tomato Paste
  • 8 oz. Cremini Mushrooms
  • 2 tsp. Chicken Base
  • ¼ oz. Parsley
  • 3 tsp. Garlic Salt
  • 18 oz. Fingerling Potatoes
  • 8 oz. Mirepoix Blend
  • 20 oz. Beef Flat Bottom Roast

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1


    clean and quarter mushrooms. cut fingerling potatoes into ¼" round coins. pick and chop parsley.

  2. 2

    roast and veg

    season roast with ¼ tsp salt and a pinch off pepper. add 1 Tbsp of oil to large non stick over medium high heat. sear roast for 5 minutes per side. remove roast and add mirepoix blend to pan. saute until lightly caramelized 5-7 minutes add tomato paste and red wine and reduce until thick 2 minutes.

  3. 3

    prepared roast

    add potatoes, mushrooms, garlic salt, beef demi and chicken demi and tomato and vegetable mixture. mix well. place roast on top of veg and 2 cups of water to veg. cover and cook for 4 hours on high.

  4. 4

    finishing meal

    carefully remove roast ans shred with two forks. add back to crock pot once shredded and finish with chopped parsley. see photo for plating

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