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Home » Recipes » Stew

Ginette Mathiot's Easy Boeuf Bourguignon Recipe

March 16, 2021 Updated September 18, 2022 by Lisa Goldfinger 14 Comments This post may contain affiliate links

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pinterest pin: blue bowl filled with beef bourguignon
pinterest pin: blue bowl filled with beef bourguignon

This Easy Boeuf Bourguignon Recipe has been used by French home cooks for decades. A no-fuss recipe that takes just 20 minutes of kitchen work, and makes excellent beef bourguignon with meltingly tender beef in wonderfully rich, flavorful red wine sauce. 

blue bowl filled with beef bourguignon, with a sprig of parsley on the side and a few forks in the background

The World's Easiest Boeuf Bourguignon Recipe?

Shallots and bacon are sautéed in a stew pot and set aside. Beef is browned in the rendered bacon fat. Flour is sprinkled in and browned for a minute, then broth, wine and herbs are added. The pot is covered and the stew simmers for 2 hours. Mushrooms are added and the stew cooks for 30 minutes longer. That's all there is to Ginette Mathiot's boeuf bourguignon recipe, and wow is it delicious!!

Who is Ginette Mathiot?

Ginette Mathiot may not be a household name in America, but in France her cookbook I know How To Cook has been a best seller for almost 90 years. Originally designed to be a resource for young French housewives when it was first published in 1932, the cookbook has come to be known as "the bible of French cooking." It's filled with traditional but unfussy recipes that personify French home cooking, including this remarkably easy and excellent boeuf bourguignon recipe.

A Bit of Boeuf Bourguignon History

I discovered Ginette Mathiot while researching this Beef Bourguignon Recipe which is inspired by Julia Child. I had always assumed Julia Child was responsible for bringing Beef Bourguignon from the Middle Ages to the modern world. It surprised me to learn that 30 years before Child introduced beef bourguignon to American home cooks in her cookbook Mastering The Art of French Cooking, Mathiot, introduced her version of the recipe to French home cooks. 

Mathiot's recipe has 10 ingredients, cooks in one pot, with 5-steps and 20 minutes of time spent in the kitchen versus Julia Child’s multi-step beef bourguignon recipe with 19 ingredients, multiple pots and pans, and 90 plus minutes of hands-on preparation time. I have cooked Julia's beef bourguignon recipe. It's stellar and worth every minute spent in the kitchen, but I was curious and excited to try Mathoit's easier (and more authentic?) boeuf bourguignon recipe.

It took me 20 minutes to get the stew simmering on the stove, and 2 ½ hours later Eddie and I were enjoying a wonderfully rich and satisfying stew with tender beef and loads of flavor - a stew I'd be happy to serve at a dinner party. 

Ingredients for Ginette Mathiot's boeuf bourguignon:

Here's what you need to make this easy beef bourguignon. The recipe will feed 4-6 people and can easily be doubled.

  • 1 ¾ pounds stewing beef, cubed
  • 8 ounces of bacon, cubed
  • 8 ounces of mushrooms, sliced
  • 8 ounces shallots, halved
  • 1 ¼ cups red wine
  • 1 ¼ cups stock (chicken or beef)
  • ¼ cup all-purpose flour
  • A few sprigs of fresh herbs tied together (bouquet garni)
Ingredients for beef bourguignon on a white countertop: a bag of flour, glass bowl with cubed beef, bowl of sliced mushrooms, plate with chopped bacon and shallots, chicken broth in a clear cup, red wine in a clear cup, flour in a small black cup and herbs tied together

How to make Ginette Mathiot's Boeuf Bourguignon Recipe

I adapted the original recipe very slightly. The ingredients are the same but I added some addition details to the directions such as to slice the mushroom, halve the shallots and pat the beef dry. Also, I experimented with braising the stew in the oven, which worked out well, so I added that as an option.

  1. Sauté shallots and bacon in oil in a heavy stew pot for 5 minutes and then transfer them to a plate.
  2. Brown cubed beef in the rendered bacon fat, for about 4 minutes.
  3. Sprinkle ¼ cup of flour over the beef and brown it, stirring, for a minute or so.
  4. Pour in hot stock (chicken or beef) and scrape the bottom of the pot with a wooden spoon to release the flavorful bits of meat and flour that are stuck, then add the bacon and shallots back to the pot, along with the wine, herbs, salt and pepper. Bring the liquids to a simmer, cover the pot and either simmer gently for 2 hours on the stove or transfer it to a 325ºF oven to braise for 2 hours.
  5. After 2 hours, remove the pot from the heat and stir in 8 ounces of sliced mushrooms, cover the pot and cook for 30 minutes more. Done!

Shallots and bacon cooking in an oval white cast iron skillet, and then a photo of the cooked shallot and bacon on a small white plate

cubes of beef starting to sauté in an oval white dutch oven, next show them all browned and a quarter cup of flour being poured in from above

Bacon and onions being added to a white oval dutch oven that's filled with sautéed beef, then red wine being poured in

overhead shot of white oval dutch oven filled with sautéed beef, wine and a bouquet garni on top, ready to go in the oven, next image is the same dutch oven after two hours in the oven, and raw sliced mushrooms are poured in from above

Like most stews, this boeuf bourguignon will be even better reheated the next day, once the flavors have had time to meld.  

oval white Dutch oven on a black and white striped dish towel, seen from above, filled with beef bourguignon

What To Serve With Boeuf Bourguignon:

Choose some sort of starch for soaking up the delicious sauce. Boiled or mashed potatoes are a great choice, or crusty bread. A bright green salad with citrusy dressing is always wonderful alongside a rich meaty stew. 

blue bowl filled with beef bourguignon, with a sprig of parsley on the side and a few forks in the background

I want to make sure I emphasize how much I love Julia Child's beef bourguignon recipe. It is SO worth making when you have the time to devote to it. With the additional ingredients such as tomato paste and butter, and the additional steps, such as caramelizing the onions and mushrooms, there is a depth of flavor that cannot be matched. You can try my version of Julia's beef bourguignon recipe, if you like - I found a few shortcuts to save you some time.

Definitely give Ginette Mathiot's easy boeuf bourguignon recipe a try. It's a great recipe for the repertoire. It's not nearly as famous as Julia's recipe, but it should be. It's possibly the world's easiest boeuf bourguignon recipe and the end result is pretty magical.

Here's Ginette Mathiot's Easy Boeuf Bourguignon Recipe. If you try this recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.

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blue bowl filled with beef bourguignon, with a sprig of parsley on the side and a few forks in the background

The Best Easy Bourguignon Recipe


★★★★★

5 from 3 reviews

  • Author: Lisa Goldfinger
  • Total Time: 2 hours 50 min
  • Yield: 4-6 servings 1x
Print Recipe

Description

The simplest of beef bourguignon recipes, cooked in the authentic French home-cooking style, with one pot and minimal ingredients. Hearty, tender and flavorful.


Ingredients

Units Scale
  • 1 tablespoon cooking oil (canola, light olive oil...)
  • 1 ¾ pounds stewing beef (I use chuck), cut into 1-½ inch cubes and patted dry (Moist meat doesn't brown well)
  • 8 ounces bacon, sliced crosswise
  • 8 ounces white mushrooms, thinly sliced
  • 8 ounces shallots, peeled and halved through the root
  • 1 ¼ cups red wine (see notes below)
  • 1 ¼ cups stock (chicken or beef), heated, plus more, if needed, to thin the sauce.
  • ¼ cup all-purpose flour
  • Bouquet garni: 1 dried bay leaf, 3 large sprigs of fresh thyme, 1 large sprig of fresh rosemary (See notes below)

Instructions

  1. In a large heavy stew pot or Dutch oven, with a lid, heat the oil over medium-high heat. Sauté the shallots and bacon until browned (5 min) and transfer them to a plate.
  2. Add the beef and brown it on all sides (4 min).
  3. Sprinkle flour over the beef and cook, stirring, until brown (1 min).
  4. Pour in the hot stock and stir with a wooden spoon to dislodge bits of meat and flour from the bottom of the pot. Add bacon and shallots back to the pot, along with the wine and bouquet garni. Season with 1 teaspoon of salt and several grinds of black pepper. Bring to a simmer, cover and simmer gently for 2 hours. Alternatively, you can cook this in a preheated 325ºF oven for 2 hours.
  5. Stir the mushrooms into the stew and cook for 30 minutes more. If necessary, thin the sauce by adding additional stock or water.

Notes

Which wine is best for boeuf bourguignon? Choose a wine that you would enjoy drinking. A Burgundy or a Pinot Noir are great choices but any good quality dry red wine will work.

How To Make A Bouquet Garni: A bouquet garni is a few sprigs of fresh herbs tied together with kitchen twine or wrapped in a cheesecloth bag. It infuses the stew with flavor as it cooks and can be easily removed at the end. For this stew, I suggest you use one dried bayleaf, three large sprigs of fresh thyme and one large sprig of fresh rosemary.

Prepare this ahead of time: This can be made a day ahead. Like most stews it will be even better the next day, after the flavors have had time to meld. Once it cools to room temperature, transfer it to a covered container and refrigerate it. Reheat it, covered, at a very low simmer, until heated through.

  • Prep Time: 20 min
  • Cook Time: 2 hours 30 min
  • Category: Stew
  • Method: braise
  • Cuisine: French

Keywords: easy beef bourguignon, easy beouf bourguignon recipe, authentic boeuf bourguignon

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, Entertaining, Europe, Fall Favorites, France, main course, Stew Tagged With: beef

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Erin

    May 26, 2022 at 10:02 am

    Another winning recipe! We used Ell meat!

    Reply
    • Lisa

      May 26, 2022 at 11:37 am

      Wonderful! I'm so glad you enjoyed. Thanks for taking the time to leave a comment 🙂

      Reply
  2. Dorothy

    February 12, 2022 at 2:09 pm

    Printed recipe got over 60 pages no inp.

    pressed recipe got 0ver 60 pages of no importance. last the recipe. not happy

    Reply
    • Lisa

      February 12, 2022 at 2:26 pm

      I'm so sorry that happened to you Dorothy. I just tried to print it myself and it was just 1 page with the recipe. I wonder what went wrong for you? Did you press the "print" button towards the top of the recipe? That should format the recipe so it prints out onto one page - sometimes two - but never more than that.

      Reply
  3. Kat Stroud

    January 12, 2022 at 9:41 am

    I was wondering if anyone has tried this recipe in a crock-pot? It looks fantastic

    Reply
    • Lisa

      January 19, 2022 at 1:07 pm

      Hi Kat. I haven't tried it in a crockpot. I'd also be interested in knowing if anyone has. I bet it would work well!

      Reply
    • Paul

      July 20, 2022 at 6:14 pm

      Most recipes call for a few cloves of garlic, also most call for tomato paste to be used as well. I was wondering about your opinion about that. Thank you

      Reply
      • Lisa

        July 21, 2022 at 6:38 am

        Hi Paul - that's an interesting observation. I just checked my other beef bourguignon recipe, which is a Julia Child recipe, and there is in fact a bit of garlic and a bit of tomato paste. What I'll say is, this beef bourguignon recipe works beautifully without those two ingredients. There are plenty of other ingredients that bring rich flavor to the dish - the shallots and mushrooms, herbs and wine. It's a wonderfully simple recipe with delicious results. If you're skeptical you can add a bit of garlic and tomato paste.

    • Paul

      October 20, 2022 at 2:33 pm

      I've tried many recipes for boeuf Bourguignon using my slow cooker. It works great, but with a slow cooker you will have to thicken the sauce after the cooking is done. When I cook this dish in a Dutch oven, I usually don't have to thicken the sauce.

      Reply
  4. Paula S Knotts

    January 09, 2022 at 7:29 pm

    This is a great and "quick" braising recipe. It was delicious served over mashed potatoes. Will definitely make again! Thanks, Lisa, for your carefully explained and delicious recipes.

    ★★★★★

    Reply
    • Lisa

      January 10, 2022 at 6:41 am

      Hi Paula - I'm glad the recipe was quick (as I promised) and very happy to hear that it was delicious! 🙂

      Reply
  5. Deanne

    January 08, 2022 at 7:44 am

    I was skeptical that a recipe this easy could be good but WOW, was this ever delicious!

    ★★★★★

    Reply
  6. Brian

    March 21, 2021 at 8:09 pm

    Incredible. I used beef stock. Came out great!

    ★★★★★

    Reply
    • Lisa

      January 08, 2022 at 7:45 am

      Hi Brian - I'm so glad you enjoyed!

      Reply

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