Julia Moskin's Beef Bourguignon

Recipe from Ginette Mathiot

Adapted by Julia Moskin

Total Time
3 hours
Rating
5(185)
Comments
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For home cooks craving this deep, savory stew, we've turned to Ginette Mathiot’s “Je Sais Cuisiner” (“I Know How to Cook”), an authoritative cookbook for French housewives first published in 1932, and often described as the French “Joy of Cooking.”

Ms. Mathiot’s boeuf bourguignon has just nine ingredients (plus salt and pepper) and takes just five steps. The meat is browned in the same fat as some chopped onions and bacon pieces. Flour is sprinkled in and browned — this is the key to a thick, but not too winy, sauce — then slowly cooked in liquid, with mushrooms tossed in toward the end. The hands-on time for the cook: about 25 minutes. —Julia Moskin

Featured in: A Boeuf Bourguignon in (Gasp!) Five Steps

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Ingredients

Yield:4 to 6 servings
  • 1tablespoon oil
  • 3ounces onions or shallots, chopped
  • 3½ounces thick-cut bacon, diced
  • 1½pounds stewing beef, cut into 1½ -inch pieces, patted dry
  • Scant ¼ cup flour
  • 1¼cups any type of stock, hot
  • 1¼cups red wine
  • 1bouquet garni (1 bay leaf, 3 sprigs fresh thyme and 3 sprigs parsley, tied together)
  • Black pepper
  • 3½ounces mushrooms, diced
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

326 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 29 grams protein; 626 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

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

  3. Step 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. Step 4

    Simmer very gently for 2 hours.

  5. Step 5

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

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Ratings

5 out of 5
185 user ratings
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Comments

jizungu

Simmer Covered or uncovered? Irritating how often NYT recipes omit such basic info.

MJRose

I used to make the Julia Child version which took hours and hours and tried this for the first time this year and found it was every bit as delicious and took so much less time. Great version

meinunich

Easy and simple, not to many ingredients but good. Made with fresh porcini and a splash of Worcestershire sauce to perk it up.

Sophie

This was insanely good made as is. Will double it next time.

jizungu

Simmer Covered or uncovered? Irritating how often NYT recipes omit such basic info.

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Credits

Adapted from “I Know How to Cook” by Ginette Mathiot

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