Soup season is officially here. While it never gets truly cold in southern California, I know that soup season is here because I have my first cold of the season. (I will inevitably get more. You’d think after 10 years working in pharmacy with sick people everyday my immune system would be stronger, but that is not the case). When I have a cold the only thing I want to eat is soup. Besides my grandma’s homemade chicken soup, my favorite recipe is for Boeuf Bourguignon Soup. Hubby made it for me this weekend and I decided this recipe is really too good not to share.
Boeuf Bourguignon Soup
Ingredients:
4 bone-in short ribs (2 inches thick, 2 lbs total)
Course salt and freshly ground pepper
2 tsp cornstarch
3 tbsp extra-virgin olive oil
8 oz 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 tbsp tomato paste
2 thyme springs
1 dried bay leaf
1 c dry red wine, such as Burgundy
8 c homemade or store-bought low-sodium beef stock
2 c water
Directions:
1. Season ribs with 1/2 tsp 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 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 into bite-size pieces; return to pot. Add reserved mushrooms-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt.
Recipe from Martha Stewart Living Magazine.
I hope you enjoy with recipe! I’m off to enjoy a bowl while I watch Dancing with the Stars. Bon Appetite!
