Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, beef burgundy soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Beef Burgundy Soup is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Beef Burgundy Soup is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook beef burgundy soup using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beef Burgundy Soup:
- Get 1 1/2 lb Beef, cubed
- Make ready AP flour
- Make ready Salt/Pepper
- Make ready Canola Oil
- Get 2 yellow onions, julienne
- Take 1 large carrot, diced
- Prepare 3 celery sticks, diced
- Get 2 T garlic, minced
- Take 2 c Dry red wine
- Get 3 Q beef stock
- Prepare 2 bay leaf
- Make ready 2 T fresh thyme
- Take 2 c mushrooms, sliced
- Take 2 russet potatoes, 1/4" dice (Optional)
- Make ready to taste salt/pepper
Beef Burgundy I. this link is to an external site that may or may not meet accessibility guidelines. Comfort food dinners like this Beef Burgundy Mushroom Soup recipe are all I have on my mind these days! Beef, mushrooms & noodles in a tasty, creamy broth! Beef Burgundy Stew, also know as Boeuf Bourguignon, is a traditional beef stew recipe served in the Burgundy area of.
Instructions to make Beef Burgundy Soup:
- Take your dutch oven and put it on high heat with the canola oil. You want that oil really hot, just when it starts smoking
- In the mean time, after dicing your beef, toss it with a little All Purpose flour along with salt and pepper to season the meat.
- Shake off the excess flour and drop the beef cubes into the ditch oven. Caramelize all sides to a little golden brown. If the pot dried up, add a little more oil, if needed.
- Remove the beef and set aside. Add a little more oil to the pot and add your mirepoix (Onion, carrot, celery). Sautee with the drippings until the water in the vegetables is evaporated and the onions turn clear. Add your garlic and stir for a couple until thoroughly incorporated.
- After the vegetables are nice and browned, add the red wine. Stir constantly to remove all the flavorful drippings on the pan into the soup. Reduce the wine by half and add your beef stock. Bring to a boil, then down to a simmer.
- Add the beef into the mix, Add the mushrooms, bay leaf, and thyme. Also add the potatoes if youre using them. Simmer until the beef is cooked to a tender and the herbs are infused. If youre using raw potatoes, i would cook until the potatoes are al dente.
- And thats it! Some like a dab of creme fraiche on top, others like shredded cheese, like Comte or Grana Padana. Enjoy!
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