Boeuf Bourguignon Soup

Prep Time:
30 mins
Total Time:
3 hrs

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.


  • 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 ¾-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


  1. Season ribs with 1/2 teaspoon salt andsome pepper. Coat with cornstarch. Heat oilin a large heavy pot (preferably enameledcast iron) over medium-high heat. Lightlybrown ribs on all sides, about 6 minutes.Transfer to a plate.

  2. Add mushrooms to pot. Cook untilbrowned, about 4 minutes. Transfer to a bowl;add cubed carrot.

  3. Add shallots, celery, bacon, and choppedcarrots to pot. Cook until caramelized, about6 minutes. Stir in tomato paste.

  4. Return ribs with plate juices to pot. Addthyme and bay leaf. Raise heat to high.Add wine. Cook, scraping up brown bits witha wooden spoon, until slightly reduced,about 1 minute. Add stock and water. Bring toa boil. Reduce heat, and simmer, partiallycovered, until beef is tender, 2 to 2 1/2 hours.

  5. Remove ribs. Separate meat from bones;discard. Cut meat into bite-size pieces; returnto pot. Add reserved mushroom-carrotmixture. Bring to a simmer; cook untilcubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.

Related Articles