This would be a delicious soup to serve for Valentine’s Day, with a salad, a loaf of fresh, crisp-crusted bread and butter. It has a souper good flavor. (Eye-roll at the “souper”) Yum!
Be sure to cut small morsels (love that word) of beef. Nothing worse than a giant chunk of stew beef in your soup. Beef is heating in oil after being seasoned with salt and pepper.
Beef broth and burgundy have been added. A few notes here – 1) I have used chicken broth when I didn’t have beef and it was fine. You could probably use water as a substitute as well as the beef is very flavorful, but I have not tried that. 2) Use a burgundy or any red wine that you like, but do not use a wine that you would not drink. Some people (they know who they are) will cook with a nasty tasting wine, wrongly believing that the heating process will improve the flavor of the wine. It won’t. Trust me. Life is too short to drink nasty wine, whether it’s in your wine glass or in your Boeuf Bourguignon soup!
You may notice that the mushrooms are absent from this picture of the veggies. Well, that’s because they did not make it into this batch of soup. Several members of my family are anti-fungi (against mushrooms) so if we are all eating it, I leave them out of the pot and just slice a few up for my bowl of soup. If you are an anti-fungi as well, it is fine to make this soup without them. You’ll never miss them.
And the veggies are in.
Noodles are added. Enjoy!
- 2 Tablespoons Oil
- 1 lb. Stew Beef cut in very small pieces
- 2 Cups Beef Broth
- 1 Cup Burgundy or Red Wine
- 2 Carrots
- 2 Stalks Celery
- 1/3 of a Sweet Onion, like Vidalia
- 1 1/2 Cups Mushrooms (optional)
- Worcestershire Sauce
- Salt and Pepper
- Egg Noodles
- Heat 2 Tablespoons of oil in a heavy sauce pan or stock pot. Season meat with salt and pepper place it in the pan to brown for a few minutes.
- Add 2 Cups of Beef Broth and 1/2 Cup of Burgundy. Simmer gently for at least 30 minutes to one hour until beef is very tender.
- Add chopped carrots, celery, onions and mushrooms and simmer until vegetables are tender.
- Add remaining 1/2 Cup Burgundy, Worcestershire sauce, Parsley, Thyme and Basil, tasting as you add. I usually use 1 Tablespoon each of Worcestershire, fresh Basil and fresh Parsley, and 1/4 teaspoon of Thyme, but add these seasonings to suit your taste.
- When ready to serve, add some cooked egg noodles.