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Beef Burgundy Soup

Beef Burgundy Soup combines tender beef, vegetables, herbs, and red wine in a comforting bowl  of soup that tastes like it simmered all day.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Author: Hezzi-D

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.

Notes

Recipe adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds © 2012 Robert Rose Inc.