Boeuf Bourguignon Soup

A hearty beef soup – tasty and easy to make french classics. Serve with crusty bread.

  • 2 lb / 900 g bone-in beef ribs
  • 2 tsp cornstarch
  • 3 tbsp olive oil
  • 8 oz / 225 g button mushrooms
  • 3 carrots
  • 3 shallots
  • 2 celery stalks
  • 7 oz / 200 g bacon
  • 1 tbsp tomato paste
  • 2 thyme sprigs
  • 1 dried bay leaf
  • 1 cup dry red wine
  • 8 cups beef stock
  • 2 cups water

  1. Season ribs with salt and pepper, coat with cornstarch. Put the oil in a heavy pot and heat over medium-high. Brown ribs on all sides and transfer to a plate.
  2. Clean the mushrooms and cut them to quarters. Slice one of the carrots to rounds. Brown mushrooms in the pot, about 5 mins. Transfer to a bowl. Brown carrot rounds and transfer to the bowl.
  3. Mince shallots, dice celery, bacon, and the rest of the carrots. Add to pot and cook for 5 minutes, until caramelized. Stir in tomato paste.
  4. Return ribs to pot, add thyme and bay leaf. Add red wine and raise heat to high. Cook for a minute, scraping up caramelized vegetables with a wooden spoon. Add stock and water, and bring to a boil. Reduce heat, cover and simmer for 2 hours.
  5. Take ribs out and remove bones. Cut meat into bite-size pieces and return to pot. Add browned mushrooms and carrots. Season with salt and bring to a simmer. Cook, until carrots are tender, and serve.