Beef Vegetable Soup Bourguignon

1. 1

   First, brown the beef in batches: In a stock pot, heat the olive oil over medium high. When the oil is hot, add only enough beef to the pan so that the pieces are not touching. If the beef is crowded, the pieces will steam instead of brown. Brown all sides of the beef and remove them to a plate when done. Continue to brown the beef this way until all of it is browned. Season the beef on the plate lightly with salt. Drain all but 2 tablespoons of fat from the pan.

2. 2

   Make the soup base: Add the carrots, celery, and onions to the hot pan and saute until they are soft, about 5 to 10 minutes. Add the garlic and saute one minute more. Add the red wine. Stir everything while the wine simmers in the pan, scraping up any browned bits leftover from cooking the meat. Let the wine simmer until it is reduced a bit, about 1 minute. Add the Worcestershire sauce, tomatoes with their juices, and beef broth. Add the browned beef (including any juices on the plate), potatoes, thyme, and bay leaves. Stir everything until it is combined. Bring it to a boil and then reduce the heat so that the soup simmers. Cover the pot and simmer over low heat until the beef is fork-tender, about 1 1/2 hours. Add the chopped chard and simmer 20 minutes more. Season to taste with salt and freshly ground black pepper.

3. 3

   To serve: Remove the bay leaves and thyme sprigs. Ladle soup into bowls and top with grated Parmesan cheese. Place Tabasco on the table so that each person can add as much as they like.

* Per serving · 4 servings · Values may vary.