Boeuf Bourguignon (Ginette Mathiot’s version)

Posted: June 4, 2010 by lainey in Beef, French, Stew

Time: About 3 hours

1 tablespoon oil
3 ounces onions or shallots, chopped
3 1/2 ounces thick-cut bacon, diced
1 1/2 pounds stewing beef, cut into 1 1/2 -inch pieces, patted dry
Scant 1/4 cup flour
1 1/4 cups any type of stock, hot
1 1/4 cups red wine
1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme and 3 sprigs parsley, tied together)
Black pepper
3 1/2 ounces mushrooms, diced
1. In a heavy pan over medium heat, heat oil. Add onions and bacon and cook, stirring, until browned. Remove them and set aside; leave fat in pan.

2. Add beef and brown on all sides (work in two batches if needed to avoid crowding).

3. Sprinkle browned beef with flour, stir until browned and add stock. Stir, scraping bottom of pan, then add reserved bacon and onions, the wine and bouquet garni. Season with pepper.

4. Simmer very gently for 2 hours.

5. Add mushrooms and cook 30 minutes more. Season with salt and serve. Or, even better, reheat and serve the next day.

Yield: 4 to 6 servings.

This is way less complicated than Julia Child’s version and of course, not as delicious. However, it is still good, just not as good. But given the work that went into it, it was well worth it. I’d say, use this recipe for regular meals and JC’s version for very special dinners, like when a head of state is coming for dinner. LOL

  1. greta says:

    I made this for Valentine’s Day, and it was amazing! I don’t know what you mean when you say it is not “as good”–don’t knock it! It was a rich, complex, and absolutely flavorful dish.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s