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Beef Bourguignonne with Steamed Potatoes

To streamline preparation of beef bourguignonne, the hearty beef stew from the Burgundy region of France, this recipe calls for our braising base. The dish is simmered in a slow cooker until the meat becomes meltingly tender.


  • 4 lb. beef short ribs
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 1/2 lb. bacon, cut into 1/4-inch dice
  • 1 jar beef bourguignonne braising base
  • 2 cups pearl onions, fresh or thawed frozen
  • 1/2 lb. baby carrots, peeled
  • 2 lb. small red new potatoes, scrubbed
  • 2 Tbs. unsalted butter, at room temperature
  • 2 Tbs. finely chopped fresh flat-leaf parsley


Season the short ribs with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the olive oil. Add the bacon and cook until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate.   

Pour off all but 1 Tbs. of the fat from the insert. Working in batches, add the short ribs and brown on all sides, 8 to 10 minutes per batch. Return all the ribs to the insert and add the braising base and bacon. Transfer the insert to a slow-cooker base, cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, about 6 hours; add the onions and carrots during the last 2 hours of cooking.

Meanwhile, using a steamer pot, steam the potatoes until tender when pierced, 25 to 30 minutes. Transfer to a bowl and stir in the butter and 1 Tbs. of the parsley. Season with salt.

Skim the fat off the sauce in the slow cooker. Transfer the beef bourguignonne to shallow bowls and garnish with the remaining 1 Tbs. parsley. Serve immediately with the steamed potatoes. Serves 6.

Williams-Sonoma Kitchen.