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).

1024

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Beef Burgundy Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions