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Recipe for Boeuf Bourguignon Soup

January 10, 2011 By admin 5 comments

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This recipe for boeuf bourguignon soup happened by accident… sort of.

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

Recipe for Boeuf Bourguignon Soup - A shortened version of Julia Child's recipe, this is a hearty soup made with beef short ribs.

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!

Heather Tallman

Total Servings 6

Boeuf Bourguignon Soup Recipe

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

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Ingredients

  • 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

  1. Use a deep dutch oven
  2. 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
  3. 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.
  4. Add shallots, celery and 2 diced carrots to the pot until caramelized, about 6 min. Add tomato paste.
  5. 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.
  6. 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.
  7. Remove ribs, cut meant into bite sized pieces and return to pot.
  8. Add the mushroom mixture back to the pot and bring to a low boil until the carrots are tender yet firm.
  9. Season with salt.
  10. This is good served over herbed egg noodles
Recipe Type: soup
7.6.6
188
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All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.

 

Related posts:

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Grilled Turkey Burgers with Blueberry-Peach Sauce
Improved Italian Red Sauce for Pasta
Fresh Cranberry Sauce {Low Sugar}

Filed Under: Recipes Tagged With: beef, beef recipes, Boeuf Bourguignon, Julia Child, Soup Recipes

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Comments

5 responses to “Recipe for Boeuf Bourguignon Soup”

  1. Jill says:
    January 11, 2011 at 4:17 am
    YUM! Hope the Burgundy was from MAWS!! Keep up the great work--and FUN to read-- thanks for sharing!!
    Log in to Reply
  2. Kevin says:
    January 11, 2011 at 2:17 pm
    Makes me want to try my hand at cooking this recipe. Great Job!!!
    Log in to Reply
  3. Kelly Henderson says:
    January 11, 2011 at 3:59 pm
    Oh my, dreamy is all I have to say about that dish.
    Log in to Reply
  4. Explora Cuisine says:
    March 4, 2011 at 2:56 pm
    Delicious recipe, and it goes amazing with noodles!
    Log in to Reply
  5. heather says:
    March 6, 2011 at 3:26 am
    Yes, it does! Thank you all for reading :)
    Log in to Reply

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