I woke up feeling better than I had all week and decided that I was going to do what I like to call “Thank You Baking”. I have had a lot of people helping me here and there this week and what better way to show my appreciation than to make them a tasty little morsel, right?
I thought while I was at it I would make a few dinners for this week. I had a few dishes in mind and one of them needed to cook for 3 hours. I have wanted to try this take on Julia Child’s Boeuf Bourguignon .
Ever since I read her original recipe in Mastering the Art of French Cooking 15 years ago I have wanted to try it. It has stuck with me all this time.
Because her original recipe is rather labor intensive and well…hard..I pounced on this recipe I saw featured in Martha Stewart Living. I have tweaked it, of course, but the final result is close to Martha’s ????
http://www.marthastewart.com/recipe/boeuf-bourguignon-soup
My plan was to make this today and the Boys and I would have it tomorrow. Matt is going to be gone and I wouldn’t have to worry about dinner (just homework, housework, driving back and forth to swimming, taking out the dogs….1 week post-op).
The smell of the simmering soup was more than Matt could bear and I am a sucker…So guess what we had tonight? You guessed it : This recipe for Boeuf Bourguignon Soup, served with herbed egg noodles and cheddar & rosemary biscuits.
It was wonderful, everyone loved it and Matt didn’t feel left out. This may look like a complicated dish but it really isn’t. I bought a Burgundy wine (to cook with ) and beef stock (not broth). I wanted to stay pretty true to Martha’s recipe.
This was a real hit in my house and nice to have on a very cold day. Make sure you have about 3 hours to be home for this. It really was easy!
Julia would say…Bon Appetite! But like Martha, I too will say about this dish…It’s a Good Thing!
I hope you enjoy this recipe for boeuf bourguignon soup!
Total Servings 6
A shortened version of Julia Child’s Boeuf Bourguignon, this soup is rich and full-bodied. So filling and so delicious!
20 minPrep (inc. refrigeration & rest time)
2 hr, 30 Cook Time
2 hr, 50 Total Time
Save RecipeIngredients
- 4 bone in beef short ribs (2 lbs)
- 2 tsp cornstarch
- a few tbsp olive oil
- 8 oz sliced Baby Bella mushrooms
- 3 large carrots: 2 small dice, 1 large chunk
- 3 shallots: fine dice
- 2 celery stalks: rough chop
- 2 strips of your choice of bacon. Mine was frozen and I used kitchen shears to cut up ????
- 1 tbsp tomato paste. get a tube of it to keep for when you just need a little. No waste!
- 2 sprigs of Thyme/1 dried Bay leaf
- 1 C DRY red wine. Something you would drink. I used a Burgundy
- 8 C beef stock. I wouldn’t skimp here.
- 2 C water
Instructions
- Use a deep dutch oven
- Season ribs with sat and pepper and toss with cornstarch. Add to pan in hot oil. Brown on all sides for 6 minutes or until seared. Remove to a plate
- Add mushrooms to pot and cook until browned, 4 min. Remove to a bowl and add the 1 rough chopped carrot to the mushrooms. Save for later.
- Add shallots, celery and 2 diced carrots to the pot until caramelized, about 6 min. Add tomato paste.
- Return ribs to pot and add the thyme and dried bay leaf. Add the wine and raise heat to high. Cook to reduce the wine for about a minute. Add stock and water , bring to a boil and then immediately reduce to a simmer.
- Cover and simmer on a law setting for 2 to 2 1/2 hours or until the meat is tender and falling off of the bone.
- Remove ribs, cut meant into bite sized pieces and return to pot.
- Add the mushroom mixture back to the pot and bring to a low boil until the carrots are tender yet firm.
- Season with salt.
- This is good served over herbed egg noodles
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