Thursday, February 10, 2011

Boeuf Bourguignon Soup

To be honest, the idea of making Boeuf Bourguignon in any form was a bit daunting, but after reading this recipe from the Martha Stewart Living December 2010 magazine, I decided to give it a try.  It was time-consuming, but well worth the effort.  It was marvelous!

  • 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


  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 egg noodles and serve with bread on the side.
Serves 6.

Talk about coincidences - I just realized this was my 50th post and I also gained my 50th "follower" today!  (I know it says I have 51 followers, but I am following myself, so there are really only 50.)   I thank you all!!


jennykate77 said...

Mmmmmmm. That sounds SO delicious!! I wish I had some right now...even though it's 1:15 in the morning. I would totally eat it.

Jill of All Trades said...

I've made that one and the Barefoot Contessa's which I think is easier. Both are so very yummy and great for feeding company!

Shelley Parker Chandler said...

Jenny Kate - It was really good. I think it would be a good thing to eat at 1:15 am. ;)

Jill - I haven't seen the Barefoot Contessa's version. I will have to check it out.