Beef Burgundy Soup Recipe

Name: Beef Burgundy Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 4 slices bacon, chopped; 2 lbs boneless beef chuck roast, trimmed and cut into 1-inch cubes; 1/2 teaspoon salt; fresh ground black pepper; 2 cups frozen pearl onions, thawed; 3 carrots, sliced; 2 stalks celery, sliced; 2 garlic cloves, minced; 2 potatoes, peeled and diced; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 bay leaf; 2 cups dry red wine; 6 cups beef stock; 1 teaspoon balsamic vinegar; 1/4 cup minced fresh flat leaf parsley

Servings: persons

2 tablespoons olive oil, divided
4 slices bacon, chopped
2 lbs boneless beef chuck roast, trimmed and cut into 1-inch cubes
1/2 teaspoon salt
fresh ground black pepper
2 cups frozen pearl onions, thawed
3 carrots, sliced
2 stalks celery, sliced
2 garlic cloves, minced
2 potatoes, peeled and diced
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
2 cups dry red wine
6 cups beef stock
1 teaspoon balsamic vinegar
1/4 cup minced fresh flat leaf parsley

1
In a large pot, heat half the oil over medium heat.
2
Add bacon and saute until crispy, about 5 minutes.
3
Remove with a slotted spoon to a plate lined with paper towels; set aside.
4
Season beef with salt and pepper to taste.
5
Add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches.
6
Remove with a slotted spoon to a warm plate.
7
Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning.
8
Saute until vegetables start to soften, about 4 minutes.
9
Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes.
10
Add wine and scrape up any browned bits on the bottom of the pot.
11
Return beef and any accumulated juices to the pot and add stock; bring to a boil.
12
Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours.
13
Discard bay leaf and stir in vinegar.
14
Taste and adjust seasoning with salt and pepper, if needed.
15
Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired).

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 4 slices bacon, chopped, 2 lbs boneless beef chuck roast, trimmed and cut into 1-inch cubes, 1/2 teaspoon salt, and more.

Yes, Beef Burgundy Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Burgundy Soup

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