Beef Burgundy with Sour Cream Spuds

Enjoy this dish that’s made using beef, potatoes, mushrooms and Progresso® broth – a hearty slow cooked dinner.

  • prep time 10 min
  • total time 10 hr 10 min
  • ingredients 12
  • servings 6

Ingredients

1
beef chuck roast (3 lb), cut into 1 1/2-inch pieces
2
packages (4 oz each) fresh gourmet mushroom blend
3
cloves garlic, finely chopped
1
cup Progresso™ beef-flavored broth (from 32-oz carton)
1
cup dry red wine
1/4 cup all-purpose flour
1
tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1
bag (24 oz) refrigerated mashed potatoes with skins
1/3 cup sour cream
Fresh rosemary sprigs, if desired
  • 1 Spray 5-quart slow cooker with cooking spray. In slow cooker, mix beef, mushrooms and garlic. In medium bowl, mix broth, wine, flour, chopped rosemary, salt and pepper with wire whisk until blended. Pour over beef mixture.
  • 2 Cover; cook on Low heat setting 10 hours or until beef is tender and sauce is thickened.
  • 3 Heat mashed potatoes as directed on package; stir in sour cream. Serve beef with mashed potatoes. Garnish with rosemary sprigs.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    464
    ,
    % Daily Value
    Total Fat
    18 1/2g
    18 1/2%
    (Saturated Fat
    9g,
    9%
    ),
    Sodium
    743mg
    743%;
    Total Carbohydrate
    19 1/2g
    19 1/2%
    (Dietary Fiber
    2 1/2g
    2 1/2%
    ),
    Protein
    51 1/2g
    51 1/2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 Starch; 1 Vegetable; 6 1/2 Lean Meat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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