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Boeuf Bourguignon Soup

90

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.

  • Prep:
  • Total Time:
  • Servings: 6

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.

Reviews Add a comment

  • 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.
    Reply
  • 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.
    Reply
  • 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?
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • lin.collins
    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!
    Reply