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Boeuf Bourguignon Soup

Rich with meat and vegetables, this hearty and versatile riff on Boeuf Bourguignon will satisfy all season long. From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot. This recipe was also featured on "Mad Hungry" with Lucinda Scala Quinn.

  • Prep:
  • Total Time:
  • Servings: 6
Boeuf Bourguignon Soup

Source: Martha Stewart Living, December 2010

Ingredients

  • 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
  • Herbed Egg Noodles, for serving
  • Horseradish Chive Bread, for serving

Directions

  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 herbed egg noodles and serve with horseradish chive bread on the side.

Cook's Note

Soup can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw before using. Skim fat from top, and reheat.

Reviews (8)

  • kimmcgowan 2 Jan, 2014

    I made this for a small NYE dinner party -- it was a hit! It's very rich - more like a sugo than a soup. A perfect decadence for a celebratory dinner. The second day, I skimmed the grease of the leftovers and added more broth to lighten it up for a lunch time soup.

  • Tracey Lynne 14 Apr, 2012

    This is the best soup I've ever had. As one reviewer stated the fat is a little high. This soup is better the next day anyway, so put it in the fridge overnite and skim the fat off. Also, use all natural organic low sodium beef broth. It doesn't have to be a fatty, unhealthy soup to still taste great. I also have used reduced sodium bacon and apple cured bacon by "Healthy Choice". Actually, the bacon can be omitted and still taste great.

  • EatWell2 11 Dec, 2011

    I am all for a little fat in a recipe for flavor but this one is so unhealthy I can feel my arteries clogging as I write this. Spending 3 hours preparing this recipe then sitting down to a fat laden meal is not what I would expect from a Martha Stewart recipe. What happened to healthy eating?

  • morganista 7 Nov, 2011

    We love this recipe especially with the horseradish bread. We're just finishing up a kitchen remodel and this is the recipe my husband keeps requesting. It's great fresh and freezes well. When I cool it to freeze I do skim off most of the fat but I leave a little behind for flavor.

  • purpleolive 19 Sep, 2011

    This is my absolute, all time favorite recipe in the whole world! This soup is delicious and everyone will love it. It's definitely "company worthy"! You won't be disappointed in this one. The only change i made was using beef broth in place of the water.

  • Carol516 11 Aug, 2011

    This soup is fantastic. The only change I made was to use beef broth in place of the water. We ate half and froze the leftovers. It was great the second time around as well. This really could be a company meal. I can't wait for Fall so I can make it again.

  • Jensa 15 Mar, 2011

    I made this soup for my husband and he still can't say enough about how wonderful it was. I stored half of it in the freezer and it tasted just as good as the day i made it when I reheated it. My husband has bragged so much on this recipe, he is having guests over just for me to make it for them.

  • Burninwater 29 Jan, 2011

    Making this now, exactly to the recipe, and it's tasting good. I will, however, have to put in fridge overnight and skim off solidified fat, as it is almost done and has a lot of grease on top. I have in the past tried to skim fat off by using lettuce leaves, paper towels, etc. and although it helps, it doesn't get rid of enough. I have been married and cooking for 45 years and love, love, love Lucinda's down-to-earth recipes and the way she cooks. Right now she rivals Ina Garten with me!

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