I’ve only made boeuf bourguignon a few times but I really enjoyed making it because it slow cooks and makes your house smell AMAZING! My husband is a huge fan of the dish so when I saw the soup variation, I knew he’d want to try it. I picked a day that he was off of work so he could also enjoy the delicious aroma and it didn’t disappoint!
The night we made the soup, it was good. But it made a pretty good bit and we had some leftovers the next night. It was so delicious leftover! The flavors really intensified overnight and it was fabulous! I think it’d be a great idea to cook it on the weekend and maybe just pop it in the fridge for an easy weeknight meal!
1 lb beef stew meat
Coarse salt and fresh ground pepper
2 tsp cornstarch
3 tbsp olive oil
8 oz white button mushrooms, washed, trimmed and quartered
3 carrots – 2 finely chopped (I used food processor) and one in chunks
1 onion, chopped
3 strips bacon, chopped into small pieces
1 tbsp tomato paste
2 fresh thyme sprigs
1 dried bay leaf
1 cup red wine
8 cups beef broth
2 cups water
cooked egg noodles, for serving
Season stew meat with salt and pepper, coat well with cornstarch. Heat olive oil in a heavy pot (I used enameled cast iron) and add the beef. Brown on all sides, about six minutes. Remove to a plate and set aside.
Add the mushrooms to the pot, cook until lightly browned and then remove them to a bowl, and add the uncooked cubed carrots to the bowl with the cooked mushrooms. Set this aside also.
Add the onion, bacon and chopped carrots to the pot. Cook until caramelized, about six minutes, then stir in the tomato paste. Return the beef (and any juices that the plate has collected) to the pot and add in the thyme and bay leaf. Raise the heat to high and add the wine. Reduce about a minute, gently scraping bits stuck onto to the bottom of the pot with a wooden spoon (flavor!). Add the stock and water, bring to a boil then reduce the heat to a simmer. Cook partially covered 2.5 hours or until the beef is tender. Add the reserved mushrooms and carrots back to the pot and cook at a simmer until the carrots are tender. Season to taste and ladle into soup bowls with a little of the egg noodles.