Beef Burgundy Soup

By ccavaletti

Ingredients

• 6 slices of bacon, chopped
• 3 lbs beef chuck roast, trimmed and cut into bite-size pieces
• 1/3 c all-purpose flour
• 2 (8 oz) containers baby portabello mushrooms, quartered
• 2 c frozen pearl onions
• 2 c chopped carrots
• 1 c chopped celery
• 3 cloves garlic, minced
• 1/4 c tomato paste
• 1 (750 ml) bottle Cabernet Sauvignon or Pinot Noir
• 8 c beef broth
• 1 (28 oz) bag small yellow potatoes, cut into bite-size pieces
• 6 (4-inch) sprigs of fresh thyme
• 3 (4-inch) sprigs of fresh rosemary
• 1 tsp ground black pepper
• salt to taste

Preparation

Step 1

In a large stockpot, cook bacon until crisp. Remove bacon, reserving drippings in pan. Crumble bacon and set aside.

Toss beef with flour. Working in batches, cook beef in hot drippings until browned on all sides, about 5 minutes. Remove beef.

Add mushrooms and next 5 ingredients to pot. Cook, stirring occasionally, for 10 to 15 minutes or until mushrooms have released their liquid. Stir in wine, and cook for about 10 minutes or until liquid has reduced by half, scraping browned bits from bottom of pot.

Stir beef, bacon, broth and next 4 ingredients into pot. Bring to a boil; reduce heat and simmer 1 hour or until beef and potatoes are tender. Discard thyme and rosemary stems. Add salt to taste.

This recipe takes a long time to cook - start early. It is very time consuming, but worth it. We really liked this soup.

I got this from Cooking with Paula Deen January/February 2013.