Best 2 Boeuf Bourguignon Soup Recipes

**Indulge in the Timeless Classic: Beef Bourguignon Soup, A Culinary Symphony of Richness and Elegance**

Journey through the culinary tapestry of France with the iconic Beef Bourguignon Soup, a dish that encapsulates the essence of French cuisine. This hearty and flavorful soup is a symphony of tender beef, succulent mushrooms, and aromatic vegetables braised in a rich red wine sauce. Discover the secrets behind this classic dish and delve into the variations presented in this article, each offering a unique twist on the traditional recipe. From the classic Beef Bourguignon Soup to a modern twist with Beef Bourguignon Soup with Egg Noodles, and a vegetarian delight with Mushroom Bourguignon Soup, this article is a comprehensive guide to crafting this culinary masterpiece. Unveil the history, techniques, and variations that make Beef Bourguignon Soup an enduring favorite among food enthusiasts worldwide.

Check out the recipes below so you can choose the best recipe for yourself!

BOEUF BOURGUIGNON SOUP

Boeuf Bourguignon Soup image

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.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 3h

Number Of Ingredients 17

Ingredients

4 bone-in short ribs (2 inches thick, 2 pounds total)
Coarse salt and freshly ground pepper
2 teaspoons cornstarch
3 tablespoons extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 tablespoon tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup dry red wine, such as Burgundy
8 cups homemade or store-bought low-sodium beef stock
2 cups water
Herbed Egg Noodles, for serving
Horseradish Chive Bread, for serving

Steps:

Season ribs with 1/2 teaspoon salt andsome pepper. Coat with cornstarch. Heat oilin a large heavy pot (preferably enameledcast iron) over medium-high heat. Lightlybrown ribs on all sides, about 6 minutes.Transfer to a plate.
Add mushrooms to pot. Cook untilbrowned, about 4 minutes. Transfer to a bowl;add cubed carrot.
Add shallots, celery, bacon, and choppedcarrots to pot. Cook until caramelized, about6 minutes. Stir in tomato paste.
Return ribs with plate juices to pot. Addthyme and bay leaf. Raise heat to high.Add wine. Cook, scraping up brown bits witha wooden spoon, until slightly reduced,about 1 minute. Add stock and water. Bring toa boil. Reduce heat, and simmer, partiallycovered, until beef is tender, 2 to 2 1/2 hours.
Remove ribs. Separate meat from bones;discard. Cut meat into bite-size pieces; returnto pot. Add reserved mushroom-carrotmixture. Bring to a simmer; cook untilcubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.

BOEUF BOURGUIGNON SOUP

BOEUF BOURGUIGNON SOUP image

Categories Soup/Stew Beef Braise Dinner

Yield 6 people

Number Of Ingredients 17

Ingredients

4 bone-in short ribs (2 inches thick, 2 pounds total)
-Coarse salt and freshly ground pepper
2 teaspoons cornstarch
3 tablespoons extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 tablespoon tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup dry red wine, such as Burgundy
8 cups homemade or store-bought low-sodium beef stock
2 cups water
Herbed Egg Noodles, for serving (12 ounces)
Horseradish Chive Bread, for serving

Steps:

Directions 1. Season ribs with 1/2 teaspoon salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate. 2. Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot. 3. Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste. 4. Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours. 5. Remove ribs. Separate meat from bones; discard. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles Serve with horseradish chive bread on the side. Pre-heat oven to 375. Mash 1 stick room-temperature unsalted butter with 2 tbls. prepared horseradish and 2 tbls. chopped fresh chives until smooth. Season with coarse salt. slice 1 lg. french bread loaf. generously spread butter mixture onto each piece and wrap loaf in foil. Bake 15 min.

Tips:

Use high-quality ingredients: The better the ingredients, the better the soup will be. Look for fresh, seasonal vegetables and high-quality meat.
Brown the meat well: This will add flavor and depth to the soup. Don't overcrowd the pan, or the meat will steam instead of brown.
Use a good quality red wine: The wine will add flavor and acidity to the soup. Choose a wine that you would enjoy drinking on its own.
Don't be afraid to experiment with different vegetables: You can use any type of vegetables that you like in this soup. Some popular choices include carrots, celery, onions, potatoes, and mushrooms.
Let the soup simmer for a long time: This will allow the flavors to develop and deepen. The longer you simmer the soup, the better it will be.
Serve the soup with a crusty baguette or other type of bread: This will help to soak up the delicious broth.

Conclusion:

Beef bourguignon soup is a classic French dish that is perfect for a cold winter day. It is hearty, flavorful, and packed with vegetables. This soup is also relatively easy to make, although it does require some time to simmer. If you are looking for a delicious and satisfying soup to warm you up on a cold day, beef bourguignon soup is a great option.