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Matty Matheson’s Bonjour Beef Bourguignon

Chef Matty Matheson Shows You How to Make A French Classic

"It’s getting cooler outside, and there’s a dish I love making that warms me from the inside out like no other, and that’s beef bourguignon. Make sure you get some crusty bread, the perfect accoutrement.”

Matty Matheson


• 2 tbsp olive oil

• 1/2lb smoked bacon, 1/4" diced

• 2lb bone-in short ribs, cut 1” thick by your butcher

• 2 cups cremini mushrooms, halved

• 1 cup peeled pearl onions

• 1 cup orange carrots, peeled, halved, cut 1/4” thick

• 1 cup red wine

• 1/4 cup brandy

• 2 1/2 cups beef stock

• 2 tbsp tomato paste

• 1/4 cup parsley, roughly chopped

• 8 sprigs thyme

• 2 sprigs sage

• 1 bay leaf

• kosher salt


1. Preheat the oven to 325°F

2. In a cold, large Dutch oven, add the olive oil and diced bacon. Turn the heat to medium and slowly render and fry the bacon until crispy. Remove the bacon and set it aside, leaving the fat in the pot.

3. Season the short ribs with salt and pepper. In the same pot with the bacon fat, sear the short ribs on all sides until browned. Remove the ribs and set them aside.

4. Add the halved cremini mushrooms to the pot and cook until they release their moisture and become browned. Remove the mushrooms and set them aside.

5. In the same pot, add the peeled pearl onions and sliced carrots. Sauté until slightly caramelized, remove them and set them aside.

6. Add the tomato paste and cook for another 5 minutes, stirring frequently.

7. Pour in the brandy. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Reduce by 3/4 and add the red wine. Simmer again until the red wine has reduced by half.

8. Return the short ribs and cooked bacon to the pot. Pour in the beef stock until the ribs are partially submerged. If needed, add more beef stock to ensure the ribs are mostly covered. At this stage you can add 1 tablespoon of salt to your broth.

9. Cover the pot with a lid and transfer it to the preheated oven. Allow the beef bourguignon to cook for about 2.5 to 3 hours, or until the ribs are tender and the broth has become dark, rich, and full of flavour. If you find your broth is thin and lacking flavour, remove the lid for the last hour of cooking. Alternatively, if it has reduced too much, add more beef stock as needed.

10. During the last hour of cooking, add the sautéed mushrooms, pearl onions, sliced carrots, thyme, sage, and bay leaf to the pot.

11. Once done, remove the pot from the oven. Discard the bay leaf, sage, and thyme sprigs. Use a small ladle to scoop any excess fat on the surface. Season the remaining broth with salt and pepper to your liking.

12. Garnish the beef bourguignon with freshly chopped parsley before serving.

 Mashed Potatoes Recipe: 


• 1 1/2 lb Yukon gold potatoes, peeled and quartered

• 1/4 cup unsalted butter

• Salt, to taste


1. Place the peeled and quartered potatoes in a pot of cold, salted water. Bring to a boil and cook until the potatoes are tender.

2. Drain the potatoes and return them to the pot, allow them to steam and dry for 5 minutes. Add the unsalted butter and mash the potatoes until smooth and creamy. Season with salt to taste.

3. Alternatively, you can use a food mill to puree your cooked potatoes. Add them to a large bowl and vigorously mix with a spatula. The more butter you add the creamier they will be.

 Serving the final dish:

1. Place a big scoop of mashed potatoes on a plate along with a couple of ladles of the beef bourguignon.

2. Enjoy it with a slice of freshly baked bread!

Watch Matty’s full recipe below. Look for MATHESON FOOD Co., Matty’s new line of sauces and salad dressings, at Farm Boy, Longo’s, and boutique grocers in the GTA
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