Wednesday, January 12, 2011

Boeuf Bourguignon Soup

Sundays are typically my day to make a nice dinner. I like to try a new recipe, or I'll make some I know is a little too complicated for a weeknight meal. This past Sunday I made Martha Stewart's Boeuf Bourguignon Soup found in the December issue of Living Magazine.

Here's the recipe from Martha Stewart's website:

Ingredients
Serves 6
4 bone-in short ribs (2 inches thick, 2 pounds total)
Coarse salt and freshly ground pepper
2 teaspoons cornstarch
3 tablespoons extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 tablespoon tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup dry red wine, such as Burgundy
8 cups homemade or store-bought low-sodium beef stock
2 cups water

Herbed Egg Noodles, for serving
Horseradish Chive Bread, for serving

Directions
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.

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 caramelized, about 6 minutes.

Stir in tomato paste.

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.

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.

From Martha Stewart Living, December 2010

Helpful Hint:
Soup can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw before using. Skim fat from top, and reheat.

We've both had the leftovers this week for lunch, and it reheats really well. I changed the recipe a little bit, using an onion instead of shallots, and Merlot wine, because that's what I had on hand. I don't drink red wine, so I wanted to use a bottle I was given as a gift. Next time, I'll probably buy a bottle of dry red to keep for cooking purposes.

Photo from Martha Stewart.

6 comments:

{av} said...

I love beef bourguignon--so I'm certain I'd love this soup! Thanks for the recipe :) xoxo {av}

Meg O said...

Hi I'm also from michigan, so I'm excited to read more about your adventures :)

Http://justrunmego.blogspot.com

The Rest is Still Unwritten said...

I've never tried this before but is sounds so good!

Cool Gal said...

I've never tried this recipe in "soup" form, but it looks delicious. Sounds fairly easy, too.

Thanks for sharing. Perfect for these cold winter days.

Piper Jacquelyn said...

Yum! I love anything I can put some egg noodles into, ha! And yes, having a bottle of red wine on hand always comes in super handy for cooking if you don't enjoy drinking it!

lu said...

thanks for your sharing! great helpful!!!Thank you
Louboutin Shoes 
Christian Louboutin Shoes
Christian Louboutin Pumps 
louboutin
Christian Louboutin Boots 
Christian Louboutin Pumps
Christian Louboutin Heels 
Christian Louboutin Sandal
Pigalle Christian Louboutin 
fur boots
christian louboutin fur boots
louboutin pumps
louboutin fur boots
coyote fur boots
christian louboutin heels
silver strappy sandals
christian louboutin toundra
loubitan studded bow peep
Wedding Dress Shops
vintage wedding dresses 
wedding dresses
cheap mobile phone
Wedding Dress Shops
Wedding Dresses 2011
Wedding Dress Shops
Off the Shoulder Wedding Dresses
bridal jackets
wedding jackets
bridal jackets
halter neck wedding dresses
off the shoulder wedding dresses
vintage wedding dresses
wedding dresses with sleeves
wedding jackets for the bride