Beef Bourguignon Soup


4 bone-in short ribs (2 inches thick, 2 pounds total)

Sea salt and freshly ground black pepper

2 teaspoons cornstarch

3 tablespoons extra-virgin olive oil

8 ounces mushrooms, quartered

3 carrots, 2 chopped and 1 cut into 3/4-inch slices

3 shallots, minced

2 celery stalks, chopped

2 strips bacon, thinly sliced

1 tablespoon tomato paste

2 thyme sprigs

1 dried bay leaf

1 cup Burgundy wine

8 cups low-sodium beef stock

2 cups water

Season ribs with salt and pepper. Coat with cornstarch. Heat oil in a large soup pan. Lightly brown ribs on all sides, for 6 minutes. Transfer to a plate.

Add mushrooms to pan. Cook until browned, 4 minutes. Transfer to a bowl; add sliced carrot.

Add shallots, celery, bacon, and chopped carrots to pan. Cook until caramelized, 6 minutes. Stir in tomato paste.

Return ribs with plate juices to pan. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with wooden spoon, until slightly reduced, 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 1/2 hours.

Remove ribs. Separate meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add reserved vegetables mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. To serve ladle soup over bowls of egg noodles.
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