Beef Bourguignon Soup
User Reviews
5
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Prep Time
3 hrs 4 mins
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Cook Time
3 hrs 4 mins
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Course
Soup
Beef Bourguignon Soup
Description
This soup starts by cooking thick-cut applewood smoked bacon until crisp but not hard, reserving part of the drippings for sautéing. Beef cubes are dredged in a flour, salt, and pepper mixture, then browned in batches in the bacon fat to develop a browned crust. Once all beef is seared, it is combined back with cooked onion and garlic in the pot, and tomato paste is stirred in to deepen the flavor.
Dry red wine is added to deglaze and reduce slightly before pouring in beef stock. Fresh thyme sprigs and a large bay leaf infuse aromatic notes as the soup simmers. Vegetables including celery, carrots, diced potatoes, and cremini mushrooms create texture and heartiness. A spoonful of prepared pesto is stirred in near the end to add herbal brightness. The broth becomes rich and layered with savory, smoky, and herbal elements during the slow cook.
The resulting soup is a warm and hearty dish suitable for chilly days, combining the familiarity of beef bourguignon flavors with a brothy, slurpable consistency. It can be ladled into bowls for a comforting lunch or dinner option.
Ingredients
- 3-4 applewood smoked bacon approximately 4 ounces, thick cut slices
- 2 tablespoons flour
- 1 ½ teaspoons salt
- ½ teaspoon black pepper freshly ground
- 2 pounds beef cut in ½-inch dice, for stew
- 1 onion chopped in ¼-inch dice, medium
- 3 garlic minced, medium cloves
- 6 tablespoons tomato paste
- 2 cups dry red wine a little more than ½ of a 750ml bottle, good quality
- 6 cups beef stock
- 4 thyme medium fresh sprigs
- 1 bay leaf large
- 4 tablespoons pesto prepared or homemade
- 2 teaspoons brown sugar
- 2 celery diced into ½-inch pieces, stalks
- 8 carrot peeled and diced into ½-inch pieces, medium
- 2 potato peeled and diced into ½-inch pieces, medium
- 2 tablespoons butter
- 8 ounces cremini mushroom sliced, or button mushroom
- ½ teaspoon kosher salt
Instructions
- Cook bacon over medium low heat until golden brown and crisp, but not hard. Do not overcook. Remove bacon with a slotted spoon and set aside. Remove half of the bacon drippings and set aside.
- Combine flour, salt and pepper in a large bowl and stir to combine. Add beef and toss with your hands to coat.
- In a large Dutch oven or heavy duty pot, heat bacon fat over medium high heat until hot, but not smoking. Add ½ of the beef and spread out to cover the bottom of the pan. Cook, undisturbed until the beef is golden brown on the underside, about 5-7 minutes. With a large metal spatula, flip beef to uncooked side and cook until second side is golden brown. Remove with a slotted spoon to a clean plate. Add the rest of the bacon fat to pot. Heat until hot, add remaining beef and repeat cooking process as directed above.
- Once second batch of beef is browned, return first half of beef to pan. Add onion and garlic and cook for 2-3 minutes. Add tomato paste and 1 of cup wine. Bring to a boil then lower heat to maintain a low simmer. Continue cooking, stirring occasionally to loosen brown bits from bottom of pan. (I like to use a thin bladed metal spatula for this.) Simmer until most of the wine is absorbed, about 20 minutes then add the remainder of the wine and simmer until almost completely absorbed .
- Add the beef stock, thyme, bay leaf, pesto and brown sugar and return to a boil. Reduce to a low constant simmer, cover and cook for 1 hour or until beef is tender. Remove bay leaf and thyme sprigs.
- Add celery, carrots and potatoes, cover loosely and cook till tender, about 20-25 more minutes.
- While vegetables are cooking, melt butter in a sauté pan over medium-high heat. When butter is bubbly, add mushrooms and salt. Cook, stirring occasionally until mushrooms are golden brown, about 10-15 minutes. Add mushrooms and bacon to soup and stir. If soup is too thick add a bit more stock or water. Taste and add salt and freshly ground black pepper, if needed.Serve in bowls with warm crusty bread on the side.
User Reviews
Overall Rating
5
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