BOEUF BOURGUIGNON SOUP
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
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.
BEEF BOURGUIGNON
Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don't sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, roasts, soups and stews, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
- In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
- Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
- Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
- Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
- Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
- To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1075 milligrams, Sugar 15 grams, TransFat 1 gram
BEEF BURGUNDY III
I made this simple (but delicious) dish for my boyfriend, and by the end of the meal, I could tell I had graduated to 'prospective mate' status. That was 26 years ago, and I'm still making it for him. This is best served over wide egg noodles.
Provided by CapeCodLorrie
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 8.3 g, Cholesterol 113.5 mg, Fat 28.2 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 12 g, Sodium 472 mg, Sugar 2.4 g
BOEUF BOURGUIGNON SOUP
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.
BEEF BURGUNDY SOUP
Make and share this Beef Burgundy Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat half the oil over medium heat.
- Add bacon and saute until crispy, about 5 minutes.
- Remove with a slotted spoon to a plate lined with paper towels; set aside.
- Season beef with salt and pepper to taste.
- Add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches.
- Remove with a slotted spoon to a warm plate.
- Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning.
- Saute until vegetables start to soften, about 4 minutes.
- Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes.
- Add wine and scrape up any browned bits on the bottom of the pot.
- Return beef and any accumulated juices to the pot and add stock; bring to a boil.
- Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours.
- Discard bay leaf and stir in vinegar.
- Taste and adjust seasoning with salt and pepper, if needed.
- Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired).
Nutrition Facts : Calories 432.8, Fat 16.8, SaturatedFat 5.9, Cholesterol 103.4, Sodium 1294.7, Carbohydrate 19.2, Fiber 2.9, Sugar 2.9, Protein 37.4
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