I couldn’t help myself. This month Martha Stewart Living had a recipe for Boeuf Bourguignon Soup that looked so delicious, so comforting for a weekend evening in December, that I went out and bought the ingredients, and made it at home. Now, normally when I post recipes in the blogosphere, I change this, or I change that, and basically make the recipe my own. For this one, though, I confess I changed very little. I wanted to make it taste exactly how it looks in the picture.
I suppose I changed a couple things, for example the magazine calls for short ribs, which I couldn’t find, and it also uses dry red wine, which I didn’t have (hey, I’m a mom), so I substituted it for a cup of Martinelli’s. But other than that, I mostly stuck to the recipe. If you would like the original recipe, buy the December issue of Martha Stewart Living, and turn to page 140. If you’d like to try it the way I made it, keep reading.
Boeuf Bourguignon Soup (the way I made it)
adapted from Martha Stewart Living, December 2010
2 pounds beef, cut into 1 inch cubes
2 tablespoons all-purpose flour
8 ounces mushrooms, quartered
1 pound carrots, half chopped into 3/4 inch pieces, the other half chopped finely
2 strips bacon, thinly sliced
3 shallots, minced
2 stalks celery, thinly sliced
1/4 cup tomato paste
2 sprigs fresh thyme
1 bay leaf
1 cup Martinelli’s (apple, or any other flavor)
1 tablespoon balsamic vinegar
8 cups beef stock
2 cups water
egg noodles, cooked
flat leaf parsley, chopped
1. In a bowl, toss together beef and flour. Pour some oil into a pot set over medium high heat, and lightly brown the meat in small batches. Remove meat to a plate. Work in batches again to brown the mushrooms, and remove to another plate. Add more oil whenever needed.
2. Place the 3/4 inch pieces of carrot into the pot, then add bacon, shallots, celery, and the rest of the carrots. Stir occasionally, until the vegetables are caramelized and become tender. Stir in tomato paste. Add thyme and bay leaf to the pot, then pour in Martinelli’s and vinegar. Use a wooden spoon to scrape up browned bits from the bottom of the pot.
3. Add in beef stock and water. Return meat to the pot along with the juices on the plate. Bring to a boil, reduce to a low simmer, and allow to cook for 3 hours. Add in mushrooms about twenty minutes before the end of cooking. Serve with egg noodles, chopped parsley, and a sprinkle of Parmesan cheese.