Beef Bourguignon Soup (Martha Stewart)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • beef short rib (bone-in 2 inches thick, 2 pounds total)
  • 1
    tablespoon salt (coarse)
  • 1
    tablespoon pepper (freshly ground)
  • 2
    teaspoons cornstarch
  • 3
    tablespoons olive oil (extra-virgin)
  • 8
    ounces mushrooms (button, quartered)
  • 3
    carrots (, 2 finely chopped and 1 cut into 3/4-inch cubes)
  • 3
    shallots (, minced)
  • 2
    celery ribs (, coarsely chopped)
  • 2
    slices bacon (, thinly sliced crosswise)
  • 1
    tablespoon tomato paste
  • 1
    tablespoon thyme (fresh)
  • 1
    bay leaf (dried)
  • 1
    cup dry red wine (, such as Burgundy)
  • 8
    cups beef stock (homemade or store-bought low-sodium)
  • 2
    cups water
Advertisement

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.
Advertisement