Beef Burgundy Soup
Beef Burgundy Soup

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beef burgundy soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Beef Burgundy Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Beef Burgundy Soup is something which I have loved my entire life. They are nice and they look wonderful.

Browse Our Fast & Easy Beef Meal Recipes Collection. Add the oil to a soup pot or dutch oven over medium high heat. Bake rolls as directed on bag.

To begin with this particular recipe, we have to first prepare a few components. You can cook beef burgundy soup using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Beef Burgundy Soup:
  1. Prepare 1 1/2 lb Beef, cubed
  2. Take AP flour
  3. Get Salt/Pepper
  4. Prepare Canola Oil
  5. Prepare 2 yellow onions, julienne
  6. Get 1 large carrot, diced
  7. Make ready 3 celery sticks, diced
  8. Get 2 T garlic, minced
  9. Take 2 c Dry red wine
  10. Make ready 3 Q beef stock
  11. Make ready 2 bay leaf
  12. Prepare 2 T fresh thyme
  13. Make ready 2 c mushrooms, sliced
  14. Prepare 2 russet potatoes, 1/4" dice (Optional)
  15. Make ready to taste salt/pepper

Return beef and any accumulated juices to the pot and add stock; bring to a boil. Discard bay leaf and stir in vinegar. Taste and adjust seasoning with salt and pepper, if needed. Rich with meat and vegetables, this hearty and versatile riff on Boeuf Bourguignon will satisfy all season long.

Steps to make Beef Burgundy Soup:
  1. Take your dutch oven and put it on high heat with the canola oil. You want that oil really hot, just when it starts smoking
  2. In the mean time, after dicing your beef, toss it with a little All Purpose flour along with salt and pepper to season the meat.
  3. Shake off the excess flour and drop the beef cubes into the ditch oven. Caramelize all sides to a little golden brown. If the pot dried up, add a little more oil, if needed.
  4. Remove the beef and set aside. Add a little more oil to the pot and add your mirepoix (Onion, carrot, celery). Sautee with the drippings until the water in the vegetables is evaporated and the onions turn clear. Add your garlic and stir for a couple until thoroughly incorporated.
  5. After the vegetables are nice and browned, add the red wine. Stir constantly to remove all the flavorful drippings on the pan into the soup. Reduce the wine by half and add your beef stock. Bring to a boil, then down to a simmer.
  6. Add the beef into the mix, Add the mushrooms, bay leaf, and thyme. Also add the potatoes if youre using them. Simmer until the beef is cooked to a tender and the herbs are infused. If youre using raw potatoes, i would cook until the potatoes are al dente.
  7. And thats it! Some like a dab of creme fraiche on top, others like shredded cheese, like Comte or Grana Padana. Enjoy!

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. A classic and hearty recipe for beef bourguignon soup, reinvented and made easier by using the slow cooker. You sure did leave a huge impression on this world. I've learned so much in such a short time. I tackled creamy, easy and perfect.

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