Beef Burgundy Soup
- Ready In:
- 3hrs
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 tablespoons olive oil, divided
- 4 slices bacon, chopped
- 2 lbs boneless beef chuck roast, trimmed and cut into 1-inch cubes
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 2 cups frozen pearl onions, thawed
- 3 carrots, sliced
- 2 stalks celery, sliced
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 2 cups dry red wine
- 6 cups beef stock
- 1 teaspoon balsamic vinegar
- 1⁄4 cup minced fresh flat leaf parsley
directions
- In a large pot, heat half the oil over medium heat.
- Add bacon and saute until crispy, about 5 minutes.
- Remove with a slotted spoon to a plate lined with paper towels; set aside.
- Season beef with salt and pepper to taste.
- Add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches.
- Remove with a slotted spoon to a warm plate.
- Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning.
- Saute until vegetables start to soften, about 4 minutes.
- Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes.
- Add wine and scrape up any browned bits on the bottom of the pot.
- Return beef and any accumulated juices to the pot and add stock; bring to a boil.
- Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours.
- Discard bay leaf and stir in vinegar.
- Taste and adjust seasoning with salt and pepper, if needed.
- Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired).
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