Hello all– Larry and I arrived last night for a week in Wisconsin with our kids here. And guess what!! This afternoon it snowed!! Not a lot, just a few minutes of flakes coming down and it was magical! I’m hoping for more snow before our week here is over.
Which brings me to this rich and hearty soup. On a snowy (or maybe not so snowy) winter day I think you’d love a bowl of Beef Bourguignon Soup, with a bright salad and a chunk of sturdy bread– just right!
BEEF BOURGUIGNON SOUP
6 slices of bacon
1/4 cup flour
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 pounds sirloin steak
1 yellow onion, chopped fine
5 cloves garlic, minced
6 tab. tomato paste
2 cups red wine
6 cups beef broth
2 tsp. fresh thyme leaves
4 bay leaves
2 tsp. brown sugar
6 carrots, peeled and sliced thinly
1 pound baby yellow potatoes, Cut to bite sized pieces*
2 tab. butter
8 oz brown mushrooms, sliced
1/2 tsp. salt
Cut the bacon into bits and cook it in a large soup pot until is it crispy, but not too browned. Remove the bacon from the pot with a slotted spoon, leaving the bacon fat in the pot.
Mix together the flour, 1 1/2 teaspoon salt and 1/2 teaspoon pepper in mixing bowl. Cut the sirloin into smallish pieces. Coat half of the sirloin in the flour mixture. Shake off the excess flour and brown the beef (about 3 minutes, stirring a bit to coat all sides) in the hot bacon fat. Remove that beef with a slotted spoon and do the same with the second half of the sirloin. Take the second round of beef from the pot when it’s browned and set all the beef aside.
In the same soup pot, cook the chopped onion on high for about 3 minutes (add a bit of olive oil if the pan looks dry). Then add in the garlic and cook a minute more. Next pour in the wine and tomato paste and let the mixture simmer for 10 minutes.
Add the browned sirloin, the beef broth, thyme, bay leaf and brown sugar into the pot and bring it to a low simmer for 20 to 30 minutes until the beef is tender.
Then add in the carrots and potatoes and cook 25 minutes more until the veggies are cooked but firm.
While they are cooking, melted the butter in a sauce pan. Add in the mushrooms and 1/2 teaspoon salt. Cook the mushrooms 8 to 10 minutes until they are tender. When the carrots and potatoes are done, add in the cooked mushrooms and the bacon. Serve the soup up hot with a sprinkle of parsley for garnish.
*The recipe I worked from called for 2 large Russet potatoes cut to bit, but I had these smaller golden potatoes in the fridge, so that’s what I used. If you use big Russets, then peel them before you cut them up. Golden potatoes don’t need to be peeled.