Name: Burgundian-Style Beef and Red Wine Soup
Yield: Makes 4 Main-Course Servings
Cuisine: France
Ingredients: 1 teaspoon sugar; 1 tablespoon unsalted butter; 30 pearl onions, peeled; 1 bouquet garni; ½ pound button mushrooms or larger cultivated mushrooms, cut into quarters; ½ pound bacon, preferably slab, rind removed; salt and pepper; 2 cups beef broth or water; ¼ cup finely chopped parsley leaves; 5 tablespoons safflower or olive oil; 1 teaspoon fresh or dried thyme leaves; 3 garlic cloves, crushed and peeled; 5 cups full-bodied red wine, 1-½ bottles; 3 pounds beef stew meat, such as shank, brisket, or chuck, cut into 1-inch cubes; 3 medium-size onions, coarsely chopped; 3 medium-size carrots, cut into 1-inch lengths

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

My favorite part of a good stew is always the rich concentrated broth that surrounds the meat. To satisfy my craving, I’ve converted several traditional stews into soups. This soup is identical to a boeuf á la bourguignonne, the classic red wine beef stew from Burgundy, except that more liquid is used and the herb-and-red-wine-scented broth, instead of being thickened at the end, is served as a soup. You can apply this method to any of your favorite stews—just use more liquid at the