Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, beef burgundy soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Comfort food dinners like this Beef Burgundy Mushroom Soup recipe are all I have on my mind these days! Tender beef and carrots simmer in a savory wine sauce for an easy special-occasion supper. Stir in carrots, wine and soup.
Beef Burgundy Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Beef Burgundy Soup is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have beef burgundy soup using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beef Burgundy Soup:
- Get 1 1/2 lb Beef, cubed
- Prepare AP flour
- Prepare Salt/Pepper
- Make ready Canola Oil
- Prepare 2 yellow onions, julienne
- Make ready 1 large carrot, diced
- Make ready 3 celery sticks, diced
- Take 2 T garlic, minced
- Prepare 2 c Dry red wine
- Get 3 Q beef stock
- Get 2 bay leaf
- Take 2 T fresh thyme
- Get 2 c mushrooms, sliced
- Prepare 2 russet potatoes, 1/4" dice (Optional)
- Take to taste salt/pepper
Beef Burgundy or Beef Bourguignon are actually a type of beef stew. Beef stew, as we know it Beef Burgundy however has mushrooms and bacon and red wine. Not all Beef Stews have those. Beef Bourguignon Soup - A delicious and hearty soup with the same ingredients as the classic The results?
Steps to make Beef Burgundy Soup:
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- And thats it! Some like a dab of creme fraiche on top, others like shredded cheese, like Comte or Grana Padana. Enjoy!
We loved this Beef Bourguignon Soup, as did a few seasoned taste-testers (our son Nick. Be the first to rate & review! Share: Rate this Recipe I supply a no-fuss entrée, such as Beef Burgundy. This classic recipe is a pot full of richly flavored beef and sauce. It's great as soup with bread or spooned over noodles.
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