Boeuf Bourguignon Soup (from martha stewart)

Note: total time = 3 hours

Photo by Ally H.
Adapted from marthastewart.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from marthastewart.com

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

Directions

Step 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. Step 2 Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.  Step 3 Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste. Step 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. Step 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 and serve with horseradish chive bread on the side.

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