Boeuf Bourguignon Soup

Ever since I saw the movie Julie and Julia, I have been enticed by Boeuf Bourguignon. I think they said "Boeuf Bourguignon" in the movie at least 100 times. Not only is it fun to say, but it is even more fun to eat. In the movie, Julie burned Boeuf Bourguignon the first time she tried to make it (from Julia Child's cookbook) and had to make it again. I think I may have been hungry when I saw the movie because it looked absolutely delicious... I could almost smell it. I saw Julie and Julia a long time ago but when I came across this recipe last month in the Martha Stewart Living magazine all of those feelings of wanting to taste Boeuf Bourguignon came rushing back. Let me tell you, this soup did not disappoint!

On a side note, I took some of this soup to my neighbor across the street and she said this recipe is a keeper.


Boeuf Bourguignon Soup
*adapted from Martha Stewart Living

1 lb extra-lean stew meat
2 tsp. cornstarch
3 Tbs. extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely shopped and 1 cut into 3/4 inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 Tbs. tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup burgundy cooking wine
8 cups beef stock
2 cups water

Season meat with 1/2 tsp salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot over medium-high heat. Lightly brown meat on all sides. Transfer to a plate.

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

Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelize, about 6 minutes. Stir in tomato paste.

Return stew meat with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add cooking wine. cook, scraping p 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.

Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. Printable recipe