Labadie Recipe Database

Name Boeuf Bourguignon Soup Number of People 6 List of Ingredients 4 bone-in short ribs (2 inches thick, 2 lbs. total) coarse salt and freshly ground pepper 2 tsp. cornstarch 3 T extra-virgin olive oil 8 oz. white button mushrooms, quartered 3 carrots, 2 finely chopped and 1 cut into 3/4-inch pieces 3 shallots, minced 2 celery stalks, coarsely chopped 2 strips bacon, thinly sliced crosswise 1 T tomato paste 2 thyme sprigs 1 dried bay leaf 1 cup dry red wine, such as Burgundy 8 cups low-sodium beef broth 2 cups water 12 oz. egg noodles 2 T unsalted butter 2 T fresh flat-leaf parsley Description Season ribs with 1/2 tsp. salt and some pepper.  Coat with cornstarch.  Heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat.  Lightly brown ribs on all sides, about 6 minutes.  Transfer to a plate. Add mushrooms to pot.  Cook until browned, about 4 minutes.  Transfer to a bowl; add cubed carrot. Add shallots, celery, bacon and chopped carrots to pot.  Cook until caramelized, about 6 minutes.  Stir in tomato paste. Return ribs with plate juices to pot.  Add thyme and bay leaf.  Raise heat to high.  Add wine.  Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute.  Add stock and water.  Bring to a boil.  Reduce heat and simmer, partially covered, until beef is tender, 2 to 2-1/2 hours. Remove ribs.  Separate meat from bones; discard bones.  Cut meat into bite-size pieces; return to pot.  Add reserved mushroom-carrot mixture.  Bring to a simmer; cook until cubed carrots are tender.  Season with salt. Toss noodles with butter and parsley.  Let each person put noodles in their dish and ladle soup over top. Time active 30 minutes, total 3 hours Difficulty (1-5) 2 Notes Soup can be refrigerated for up to 2 days and frozed for 1 month.  Thaw before heating. Image