Beef Burgundy Soup
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Rich, hearty, and full of flavor Beef Burgundy Soup combines tender beef, vegetables, herbs, and red wine in a comforting bowl of soup that tastes like it simmered all day. Perfect for chilly nights with crusty bread on the side!
In the winter we tend to make a big pot of soup once a week. It’s nice to have a hot dinner and then the leftovers for lunch the rest of the week.
My favorite soup is currently Beef Vegetable because it’s easy to make and it’s full of healthy vegetables. I also really like French Onion Soup on a cold winter night. For something a little lighter I prefer Hot and Sour Soup with egg rolls on the side.
I had taken beef out to make soup but I wanted something that was a bit richer and full of flavor. I saw a recipe for Beef Burgundy and it sounded like a soup I wanted to try.
What is Beef Burgundy Soup?
Beef Burgundy Soup is a classic French beef stew made by slowly cooking beef in red Burgundy wine with onions, carrots, mushrooms, garlic, and herbs. The longer cooking time makes the beef incredibly tender and gives the sauce a rich, deep flavor.
While I didn’t have all day to cook the soup I figured I could simmer it for an hour or two and that would work just as well. I knew I needed to use a nice marbled piece of beef that would become super tender in the broth.
What cut of beef is best for Beef Burgundy Soup?
The best cuts of beef for Beef Burgundy Soup are tougher, well-marbled cuts that become tender when simmered low and slow. Some great options are:
- Chuck roast – The most popular choice because it gets rich, tender, and flavorful as it cooks.
- Stew meat – Convenient and works well, though it can sometimes be a mix of different cuts.
- Bottom round roast – Leaner but still tender after long cooking.
- Brisket – Adds a rich, beefy flavor and shreds beautifully.
- Short ribs – Extra luxurious with deep flavor and a silky broth.
While I usually prefer to use a chuck roast or bottom round roast, the last time I made Beef Burgundy Stew I actually used leftover London Broil and it became super soft and tender in the soup.
Along with the beef I added carrots, celery, potatoes, and pearl onions. While you can use regular diced onions, the pearl onions add a slightly sweet flavor and make this soup feel decidedly French.
When choosing a wine for your soup make sure you choose a dry, red wine and avoid sweet red wines. Good choices include Merlot, Pinot Noir, or Cabernet.
Can I make this soup without wine?
While it’s hard to make a Beef Burgundy without wine you can do it in a pinch. Instead of adding wine add an additional cup of beef broth along with a tablespoon of balsamic vinegar or a tablespoon of Worcestershire sauce.
Ingredients:
- bacon
- olive oil (or vegetable oil)
- boneless beef chuck roast (or another type of beef roast)
- salt and black pepper
- frozen pearl onions (or fresh if you can find them)
- carrots
- celery
- garlic cloves
- potatoes
- herbs (I used thyme, rosemary, and a bay leaf)
- dry red wine
- beef stock
- balsamic vinegar
This soup smelled amazing while it was cooking. The wine and beef stock combined to make a rich, flavorful base for the soup.
The beef gets tender as the soup cooks and the vegetables add additional flavor. The crumbled bacon on this dish adds texture and a slight saltiness which works well with the dish.
I love making hearty soups because while they are good on the first day, they are often even better on the second! Allowing soup to sit allows it to soak up all of the flavors and makes it that much better.
Serving Suggestions:
- Serve this soup with crusty French bread and butter.
- Serve with rolls like Cheddar Garlic Rolls.
- A green salad or Caesar salad works well with this soup.
- Pair with roasted vegetables such as broccoli or asparagus.
- Serve with mashed potatoes or smashed potatoes for a starchy side.
- You can’t go wrong pairing this soup with a grilled cheese sandwich.
If you’ve tried my Beef Burgundy Soup or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Beef Burgundy Soup
Equipment
Ingredients
- 4 slices bacon
- 1 Tablespoon olive oil
- 2 pound boneless beef chuck roast cut into 1 inch chunks
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 cup frozen pearl onions thawed
- 3 carrots diced
- 2 stalks celery diced
- 4 garlic cloves minced
- 2 potatoes peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups dry red wine I used Cabernet
- 6 cups beef stock
- 2 teaspoons balsamic vinegar
Instructions
- Cook the bacon in a large stock pot until it is crispy. Remove and drain on paper towels.
- Season the beef with salt and pepper. Add the beef to the pot with the bacon grease and saute over medium high heat until browned on all sides. This may need to be done in two batches. Remove with a slotted spoon and keep warm on a plate.
- Add the olive oil to the pan and add in the onions, carrots, and celery. Saute over medium heat for 5-6 minutes. Add in the garlic, potatoes, thyme, and rosemary. Saute for 2 minutes.
- Add the wine to the pan and scrape up any browned bits on the bottom of the pan. Return the beef and any accumulated juices to the pot and add the beef stock. Bring the soup to a boil. Cover and reduce heat to low. Simmer for 1 hour or until the beef is tender.
- Remove the lid and stir in the vinegar. Adjust salt and pepper as needed.
- Spoon the soup into bowl and garnish with bacon.