Burgundian-Style Beef and Red Wine Soup

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