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Julia would have called it "Bœuf Bourguignon" (pronounced like this) or perhaps even "Boeuf à la Bourguignonne".
Such a fancy name for what we would, most likely, simply call "beef stew". However, there are two delicious, distinct differences; bacon and wine. Bacon is sautéed until crisp, then removed from the pan to produce the initial cooking fat. The beef is seared in the bacon drippings till golden, veggies are added and a long slow braise with wine and stock melds all the flavors and tenderizes the beef. Traditionally, pearl onions and sautéed mushrooms are added towards the end of cooking time. Beef Bourguignon is generally served with mashed potatoes, buttered noodles or just a loaf of good, crusty bread.
With the temperatures way below normal across most of the US this past week, we were in the mood for something hearty and homey. I decided to take a few liberties with this classic and transform it into a Beef Bourguignon Soup. The ingredients are pretty much the same as in Julia's recipe; bacon, beef, garlic, onions, carrots, wine, stock, thyme, bay leaf, butter and mushrooms. I didn't add the pearl onions, but I did include several diced potatoes to make it a complete meal-in-a-bowl.
In order to transform this fabulous French "stew" into a "soup", I simply diced the beef and veggies smaller and increased the amount of stock. I love the wonderful flavor that pesto adds to hearty soups like this, so I included of few tablespoons for another layer of flavor.
The results? We loved this Beef Bourguignon Soup, as did a few seasoned taste-testers (our son Nick and his wife, Lindsay). We had for dinner one chilly evening this week. I served it with a simple arugula salad and a loaf of crusty bread. It was a huge hit and even, Emery, their 10-month old baby girl, couldn't stop eating it. I made a double batch and gave them a container to take home. We've enjoyed it all week and sadly, Scott and I will be finishing up the last of it tonight. I was sure that I"d have plenty to stash in the freezer, but I was quite wrong!
- 3-4 thick cut slices applewood smoked bacon approximately 4 ounces
- 2 tablespoons flour
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 pounds stew beef meat cut in ½-inch dice
- 1 medium onion chopped in ¼-inch dice
- 3 medium cloves garlic minced
- 6 tablespoons tomato paste
- 2 cups good quality dry red wine a little more than ½ of a 750ml bottle
- 6 cups beef stock
- 4 medium fresh thyme sprigs
- 1 large bay leaf
- 4 tablespoons pesto prepared or homemade
- 2 teaspoons brown sugar
- 2 stalks celery diced into ½-inch pieces
- 8 medium carrots peeled and diced into ½-inch pieces
- 2 medium potatoes peeled and diced into ½-inch pieces
- 2 tablespoons butter
- 8 ounces cremini or button mushrooms sliced
- ½ teaspoon kosher salt
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Cook bacon over medium low heat until golden brown and crisp, but not hard. Do not overcook. Remove bacon with a slotted spoon and set aside. Remove half of the bacon drippings and set aside.
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Combine flour, salt and pepper in a large bowl and stir to combine. Add beef and toss with your hands to coat.
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In a large Dutch oven or heavy duty pot, heat bacon fat over medium high heat until hot, but not smoking. Add ½ of the beef and spread out to cover the bottom of the pan. Cook, undisturbed until the beef is golden brown on the underside, about 5-7 minutes. With a large metal spatula, flip beef to uncooked side and cook until second side is golden brown. Remove with a slotted spoon to a clean plate. Add the rest of the bacon fat to pot. Heat until hot, add remaining beef and repeat cooking process as directed above.
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Once second batch of beef is browned, return first half of beef to pan. Add onion and garlic and cook for 2-3 minutes. Add tomato paste and 1 of cup wine. Bring to a boil then lower heat to maintain a low simmer. Continue cooking, stirring occasionally to loosen brown bits from bottom of pan. (I like to use a thin bladed metal spatula for this.) Simmer until most of the wine is absorbed, about 20 minutes then add the remainder of the wine and simmer until almost completely absorbed .
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Add the beef stock, thyme, bay leaf, pesto and brown sugar and return to a boil. Reduce to a low constant simmer, cover and cook for 1 hour or until beef is tender. Remove bay leaf and thyme sprigs.
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Add celery, carrots and potatoes, cover loosely and cook till tender, about 20-25 more minutes.
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While vegetables are cooking, melt butter in a sauté pan over medium-high heat. When butter is bubbly, add mushrooms and salt. Cook, stirring occasionally until mushrooms are golden brown, about 10-15 minutes. Add mushrooms and bacon to soup and stir. If soup is too thick add a bit more stock or water. Taste and add salt and freshly ground black pepper, if needed.Serve in bowls with warm crusty bread on the side.
sprinklesandsauce says
Your soup looks amazing! We have not had bourguignon soup is a long time!
Kitchen Riffs says
What a great idea! I've not done this but have wondered whether Beef Bourguignon would work as a soup. Now I don't have to wonder any more! Really nice recipe - thanks.
Elisabeth Pregadio says
Hi Chris, Your beef burgundy soup (can't spell the French version LOL) is so hearty, beautiful rich color, and bursting with amazing flavors. When cooking a beef dish, especially in a stew, or soup, it is always a requirement to add potatoes, and mushrooms...especially! I think re-heating it tastes even better. Soup and a nice sandwich always makes my day! (pinned)
Stephanie says
Another one of your recipe that will enter my home. Love Boeuf Bourguignon 😉 Can only imagine its soup version 😉 Thanks for sharing. Have a great Sunday!
Liz Berg says
I adore soups...but most are not filling enough for the hubby's dinner. I don't think I'd get any complaints with this beef bourguignon version! Wowsers, does it look magnificent!
Debra Eliotseats says
We are in the high 50s today! Hallelujah! You are a genius for adding potatoes and making this a complete dinner. You are so right though---a crusty loaf of bread would be a must.
Angie Schneider says
This is so hearty and warming! Perfect for this time of year.
Pondside says
It's just after 5 a.m. here and my mouth is watering for supper. I make something like this but I will have to try it with the pesto - thanks!
Mary Callan says
This is absolutely wonderful! delicious and SO perfect for this chilly weather!
Mary x
Susan Lester says
Oh my, Chris! This looks fabulous! All I need is some crusty French Bread & a glass of wine! I'm definitley adding this to my list of soups to make!
Have a wonderful weekend!
Madonna/aka/Ms Lemon of Make Mine Lemon says
Chris, I am pinning. I love this. If I lived close I would be at your kitchen door all the time. 🙂
Sandra Lee says
Belly warming and soul soothing! I would love to cozy up to a bowl (or two) of this.
Kim G. says
A sign of the quality of this soup? The great amount of red wine in it! I can't wait to try it!
Jennifer @ Peanut Butter and Peppers says
Yum Chris! This is such a perfect weekend soup! My family would just love it!!! It just looks so delish! I can only imagine how wonderful it must smell!!
Kathy says
Hi Chris, Your Beef Bourguignon soup looks like perfect comfort food and an absolutely lovely dish to enjoy during our cold spell!! Happy weekend!
Laura (Tutti Dolci) says
I have always wanted to try Julia's Beef Bourguignon - what a fantastic idea to turn it into soup!
La Table De Nana says
I just made soup!
Soup season for certain here..This looks great Chris..Thanks!
Stacy | Wicked Good Kitchen says
The perfect winter soup, Chris! Just beautiful. I love the way you started this post...I could even hear Julia's unique voice, in my head, pronouncing the name of this soup! The bacon lending a rich, smoky flavor along with the wine sounds simply divine! I adore cooking with bacon, beer reductions and wine. (Applewood smoked bacon and a dark beer reduction are even in my baked beans recipe, LOL!) And, I really like that you added potatoes for a hearty meal. Thanks ever so much for sharing. Cannot wait to make this soup! Have a lovely weekend, my dear. Pinning (of course)!
Lynn@Happier Than a Pig in Mud says
No doubt this is an amazing soup with lots of hearty flavor:@)
Sophia Del Gigante says
Sounds AMAZING!! Do you think if I precook the bacon and beef, also carmelize the onion if it would work in the crockpot?
Chris Scheuer says
Hi Sophia!
I think the slow cooker would work fine. There might be a bit of difference in depth of flavor as the wine wouldn't be reduced like it is on the stovetop.
Have you seen the slow cooker with the cast aluminum insert? I've been dreaming about one of those for years as you can actually use the insert on the stove top, then just slip it into the slower cooker base. It looks amazing but it's quite pricey 🙂
Martha says
Oh my! That looks wonderful! It sounds like the perfect way to overcome the cold, dreary weather we currently have too!
The Mom Chef says
Oh my gosh, I could so easily finish off that whole pot of soup. It looks amazing, Chris. I prefer beef bourguignon over regular beef stew because of the depth of flavor that the bacon and wine give so I know I'd adore this soup too.
Susan says
How wonderful. You would have run out of this soup a lot earlier if I lived next door.
Anonymous says
Did you use the red wine? I am always concerned the alcohol hasn't evaporated when letting children eat the food.
Chris Scheuer says
Hi, I understand your concern. This wine in this soup however is cooked down to almost nothing and then simmered for almost an hour so I wasn't concerned. If it was a broth that had wine but wasn't cooked very long I would feel quite different. Also our little one just ate the veggies, and meat, not the broth as she's too little to eat soup. Thanks for your comment, Chris
Denise Browning@From Brazil To You says
I need this scrumptious soup on this cold winter day...