BEEF BURGUNDY SOUP RECIPE RECIPES

Steps:

• In a large pot, heat half the oil over medium heat.
• Add bacon and saute until crispy, about 5 minutes.
• Remove with a slotted spoon to a plate lined with paper towels; set aside.
• Season beef with salt and pepper to taste.
• Add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches.
• Remove with a slotted spoon to a warm plate.
• Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning.
• Saute until vegetables start to soften, about 4 minutes.
• Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes.
• Add wine and scrape up any browned bits on the bottom of the pot.
• Return beef and any accumulated juices to the pot and add stock; bring to a boil.
• Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours.
• Discard bay leaf and stir in vinegar.
• Taste and adjust seasoning with salt and pepper, if needed.
• Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired).

Steps:

• Season beef with 1 tsp. salt and pepper in a medium bowl. Toss with flour until evenly coated. Heat 3 Tbsp. oil in a 6-qt. Dutch oven or large, heavy-bottomed saucepan over medium heat. Shake off excess flour and brown beef in 3 batches, 4 to 6 minutes per batch. To avoid scorching add 1 extra tablespoon of oil and lower the heat slightly, as necessary. Return all meat and the juices to the pan. Stir in yellow onion, tomato paste and garlic; cook about 1 minute, scraping up any brown bits from the bottom of the pan, until the tomato paste turns a darker brick-red color. Add wine and cook 1 minute. Add the stock, mushrooms and thyme; bring to a boil over high heat.  Reduce heat to low, cover and simmer gently for 30 minutes. Add pearl onions, potatoes, carrots and remaining 1/2 tsp. salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes or until potatoes are cooked through. For a thicker soup, uncover and simmer 10 more minutes.  Season to taste with salt. To serve, remove thyme sprigs and stir in 1/4 cup parsley.  To serve, ladle soup into individual bowls and sprinkle with remaining parsley.