Description
A classic Beef Bourguignon Soup that combines rich flavors of beef, vegetables, and herbs, perfect for chilly days.
Ingredients
Scale
- 2 pounds beef chunks (chuck roast)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 large onion (diced yellow onion)
- 4 medium carrots (diced)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 2 leaves bay leaves
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley (chopped)
- 8 ounces mushrooms (sliced)
- 2 medium potatoes (diced)
- 2 cups gluten-free flour (for thickening if desired)
- 2 large eggs (for binding the dough)
- As needed cups water (to adjust dough consistency)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Season beef chunks with salt and pepper. Brown the beef for about 5-7 minutes in batches. Remove and set aside.
- Add diced onions in the same pot and cook until translucent, about 5 minutes.
- Stir in diced carrots and minced garlic, and sauté for an additional 3 minutes.
- Mix in tomato paste and cook for another 2 minutes to deepen the flavors.
- Pour in dry red wine, scraping the bottom to release browned bits. Let it simmer for about 2-3 minutes.
- Return browned beef to the pot along with beef broth, bay leaves, and thyme. Stir well.
- Bring the soup to a simmer, cover, and let it cook on low heat for at least 90-120 minutes, or until beef is tender.
- Add sliced mushrooms and diced potatoes in the last 30 minutes of cooking.
- Taste and adjust seasoning as needed with more salt and pepper.
- For optional dumplings, mix gluten-free flour and eggs in a bowl, adding enough water to form a dough. Drop spoonfuls into the simmering soup during the last 15 minutes.
- Remove bay leaves before serving hot, garnished with fresh parsley.
Notes
Don’t rush the browning of the beef for depth of flavor. Consider adding more vegetables or using chicken for variation.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg