BOEUF BOURGUIGNON SOUP

Boeuf Bourguignon Soup image

From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 3h

Number Of Ingredients 17

Previous Next

Ingredients

4 bone-in short ribs (2 inches thick, 2 pounds total)
Coarse salt and freshly ground pepper
2 teaspoons cornstarch
3 tablespoons extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 tablespoon tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup dry red wine, such as Burgundy
8 cups homemade or store-bought low-sodium beef stock
2 cups water
Herbed Egg Noodles, for serving
Horseradish Chive Bread, for serving

Steps:

Season ribs with 1/2 teaspoon salt andsome pepper. Coat with cornstarch. Heat oilin a large heavy pot (preferably enameledcast iron) over medium-high heat. Lightlybrown ribs on all sides, about 6 minutes.Transfer to a plate.
Add mushrooms to pot. Cook untilbrowned, about 4 minutes. Transfer to a bowl;add cubed carrot.
Add shallots, celery, bacon, and choppedcarrots to pot. Cook until caramelized, about6 minutes. Stir in tomato paste.
Return ribs with plate juices to pot. Addthyme and bay leaf. Raise heat to high.Add wine. Cook, scraping up brown bits witha wooden spoon, until slightly reduced,about 1 minute. Add stock and water. Bring toa boil. Reduce heat, and simmer, partiallycovered, until beef is tender, 2 to 2 1/2 hours.
Remove ribs. Separate meat from bones;discard. Cut meat into bite-size pieces; returnto pot. Add reserved mushroom-carrotmixture. Bring to a simmer; cook untilcubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.

*** Explore more Boeuf Bourguignon Soup Recipes »

Comment
Leave a comment

Enea Osmani

[email protected]

I can't wait to make this soup again!

Khalid Munir

[email protected]

This soup is perfect for a cold winter day.

Murtaza Murtaza hussain

[email protected]

This soup is a must-try!

Fortunato Francisco

[email protected]

I would definitely recommend this soup.

Eddy Joseph

[email protected]

This soup was amazing!

MD pavel Hossain

[email protected]

I loved this soup!

Safin Baro

[email protected]

This soup was delicious!

ali mia

[email protected]

I made this soup for my family and they loved it! I used a bottle of white wine and it gave the soup a nice light and refreshing flavor. I also added some chopped zucchini to the soup, which added a nice sweetness and crunch. I will definitely be mak

Hassan Junejo

[email protected]

This was a great soup! I used a can of tomato paste and it gave the soup a nice rich color and flavor. I also added some chopped green beans to the soup, which added a nice freshness and crunch. I will definitely be making this soup again!

Supreme Gammer

[email protected]

This soup was easy to make and so flavorful! I used a dry red wine and it gave the soup a nice depth of flavor. I also added some chopped mushrooms to the soup, which added a nice umami flavor. I will definitely be making this soup again!

Neon!Boyfriend (Neon Keith)

[email protected]

This was a delicious and hearty soup! I used a bottle of red wine and it gave the soup a rich, complex flavor. I also added some chopped carrots and celery to the soup, which added a nice sweetness and crunch. I will definitely be making this soup ag