Beef Burgundy Soup

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READY IN: 3hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, heat half the oil over medium heat.
  • Add bacon and saute until crispy, about 5 minutes.
  • Remove with a slotted spoon to a plate lined with paper towels; set aside.
  • Season beef with salt and pepper to taste.
  • Add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches.
  • Remove with a slotted spoon to a warm plate.
  • Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning.
  • Saute until vegetables start to soften, about 4 minutes.
  • Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes.
  • Add wine and scrape up any browned bits on the bottom of the pot.
  • Return beef and any accumulated juices to the pot and add stock; bring to a boil.
  • Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours.
  • Discard bay leaf and stir in vinegar.
  • Taste and adjust seasoning with salt and pepper, if needed.
  • Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired).
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