Thought you might enjoy this hearty winter soup recipe that we will be serving this weekend.
Beef Bourguignon Soup
A delicious and hearty soup with the same ingredients as the classic French Beef Bourguignon.
Serves: Serves 12
· 3-4 thick cut slices Applewood Smoked Bacon, approximately 4 ounces
· 2 tablespoons flour
· 1 ½ teaspoons salt
· ½ teaspoon freshly ground black pepper
· 2 pounds stew beef meat, cut in ½-inch dice
· 1 medium onion, chopped in ¼-inch dice
· 3 medium cloves garlic, minced
· 6 tablespoons Tomato Paste
· 2 cups good quality dry red wine, a little more than ½ of a 750ml bottle
· 6 cups beef stock
· 4 medium fresh Thyme Sprigs
· 1 large Bay Leaf
· 4 tablespoons pesto, prepared or homemade
· 2 teaspoons brown sugar
· 2 stalks celery, diced into ½-inch pieces
· 8 medium carrots, peeled and diced into ½-inch pieces
· 2 medium potatoes, peeled and diced into ½-inch pieces
· 2 tablespoons butter
· 8 ounces Cremini or button mushrooms, sliced
· ½ teaspoon Kosher Salt
1. 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.
2. Combine flour, salt and pepper in a large bowl and stir to combine. Add beef and toss with your hands to coat.
3. 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.
4. 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 .
Enjoy at stay warm!
Posted on Fri, November 14, 2014
by Allan Delmare