Vegetable Beef Burgundy Soup#q=vegetable Beef Soup Recipe

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Julia would have chosen it "Bœuf Bourguignon" (pronounced similar this) or possibly fifty-fifty  "Boeuf à la Bourguignonne".

Such a fancy proper noun for what nosotros would, well-nigh likely, simply telephone call "beef stew". However, there are ii delicious, distinct differences; bacon and wine. Salary is sautéed until well-baked, then removed from the pan to produce the initial cooking fat. The beef is seared in the salary drippings till golden, veggies are added and a long slow braise with wine and stock melds all the flavors and tenderizes the beef. Traditionally, pearl onions and sautéed mushrooms are added towards the end of cooking time. Beef Bourguignon is generally served with mashed potatoes, buttered noodles or just a loaf of good, crusty staff of life.

With the temperatures style below normal across most of the US this by calendar week, we were in the mood for something hearty and homey. I decided to take a few liberties with this classic and transform it into a Beefiness Bourguignon Soup. The ingredients are pretty much the same as in Julia's recipe; bacon, beef, garlic, onions, carrots, wine, stock, thyme, bay leafage, butter and mushrooms. I didn't add together the pearl onions, but I did include several diced potatoes to make it a complete meal-in-a-bowl.

In society to transform this fabulous French "stew" into a "soup", I simply diced the beefiness and veggies smaller and increased the corporeality of stock. I love the wonderful flavor that pesto adds to hearty soups like this, so I included of few tablespoons for another layer of flavour.

The results? We loved this Beef Bourguignon Soup, every bit did a few seasoned taste-testers (our son Nick and his wife, Lindsay). We had for dinner one chilly evening this week. I served it with a simple arugula salad and a loaf of crusty bread. It was a huge hitting and even, Emery, their x-calendar month old infant daughter, couldn't finish eating it. I made a double batch and gave them a container to have habitation. Nosotros've enjoyed it all week and sadly, Scott and I volition exist finishing up the last of it this night. I was certain that I"d have enough to stash in the freezer, merely I was quite wrong!

3 hrs iv mins

3 hrs iv mins

• 3-iv thick cutting slices applewood smoked bacon approximately 4 ounces
• 2 tablespoons flour
• one ½ teaspoons table salt
• ½ teaspoon freshly footing black pepper
• 2 pounds stew beef meat cut in ½-inch die
• one medium onion chopped in ¼-inch dice
• 3 medium cloves garlic minced
• 6 tablespoons love apple paste
• 2 cups good quality dry red wine a little more than than ½ of a 750ml bottle
• 6 cups beef stock
• 4 medium fresh thyme sprigs
• 1 large bay leaf
• iv tablespoons pesto prepared or homemade
• 2 teaspoons dark-brown sugar
• 2 stalks celery diced into ½-inch pieces
• viii medium carrots peeled and diced into ½-inch pieces
• 2 medium potatoes peeled and diced into ½-inch pieces
• 2 tablespoons butter
• 8 ounces cremini or button mushrooms sliced
• ½ teaspoon kosher salt

1. Cook bacon over medium depression heat until golden brown and crisp, only not hard. Do not overcook. Remove bacon with a slotted spoon and set bated. Remove one-half of the bacon drippings and ready aside.

2. Combine flour, salt and pepper in a large basin and stir to combine. Add together beef and toss with your hands to coat.

3. In a large Dutch oven or heavy duty pot, heat bacon fat over medium high rut until hot, only not smoking. Add ½ of the beef and spread out to cover the bottom of the pan. Cook, undisturbed until the beef is golden brown on the underside, about v-7 minutes. With a large metal spatula, flip beefiness to uncooked side and cook until second side is golden brown. Remove with a slotted spoon to a make clean plate. Add the rest of the bacon fat to pot. Heat until hot, add remaining beef and repeat cooking procedure as directed above.

4. Once second batch of beef is browned, return first one-half of beefiness to pan. Add onion and garlic and cook for 2-iii minutes. Add together tomato paste and one of loving cup wine. Bring to a boil so lower heat to maintain a low simmer. Continue cooking, stirring occasionally to loosen dark-brown $.25 from bottom of pan. (I like to apply a sparse bladed metallic spatula for this.) Simmer until near of the wine is captivated, about 20 minutes then add together the remainder of the wine and simmer until nearly completely absorbed .

5. Add the beefiness stock, thyme, bay leaf, pesto and brown sugar and return to a boil. Reduce to a depression constant simmer, comprehend and cook for 1 hour or until beef is tender. Remove bay leafage and thyme sprigs.

6. Add celery, carrots and potatoes, cover loosely and melt till tender, about 20-25 more minutes.

7. While vegetables are cooking, cook butter in a sauté pan over medium-loftier heat. When butter is bubbly, add mushrooms and salt. Cook, stirring occasionally until mushrooms are gilt dark-brown, virtually 10-15 minutes. Add mushrooms and bacon to soup and stir. If soup is too thick add together a fleck more stock or h2o. Sense of taste and add common salt and freshly ground black pepper, if needed.Serve in bowls with warm crusty bread on the side.

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