Name: Beef Burgundy Soup
Ingredients: 1 1/2 lb Beef, cubed; AP flour; Salt/Pepper; Canola Oil; 2 yellow onions, julienne; 1 large carrot, diced; 3 celery sticks, diced; 2 T garlic, minced; 2 c Dry red wine; 3 Q beef stock; 2 bay leaf; 2 T fresh thyme; 2 c mushrooms, sliced; 2 russet potatoes, 1/4" dice (Optional); to taste salt/pepper

Cooking is a form of art and there are many different sorts of cooking that you can find out. You can end up being a chef or you can simply try to master the art of cooking great dishes within your residence. Lots of jobs in the office utilize cooks, prep-cooks and supervisors that also oversee chefs. We hope this Beef Burgundy Soup recipe can assist make you a much better chef.

Beef Burgundy Soup

To cook Beef Burgundy Soup you need 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Beef Burgundy Soup :

You need Beef, cubed.

You need to prepare AP flour.

You need Salt/Pepper.

You need to prepare Canola Oil.

You need yellow onions, julienne.

You need large carrot, diced.

You need celery sticks, diced.

Prepare garlic, minced.

Provide Dry red wine.

Use Q beef stock.

Provide bay leaf.

Provide fresh thyme.

Use mushrooms, sliced.

You need to prepare russet potatoes, 1/4" dice (Optional).

Use salt/pepper.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to take it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

step by step :Beef Burgundy Soup

Take your dutch oven and put it on high heat with the canola oil. You want that oil really hot, just when it starts smoking.

In the mean time, after dicing your beef, toss it with a little All Purpose flour along with salt and pepper to season the meat..

Shake off the excess flour and drop the beef cubes into the ditch oven. Caramelize all sides to a little golden brown. If the pot dried up, add a little more oil, if needed..

Remove the beef and set aside. Add a little more oil to the pot and add your mirepoix (Onion, carrot, celery). Sautee with the drippings until the water in the vegetables is evaporated and the onions turn clear. Add your garlic and stir for a couple until thoroughly incorporated..

After the vegetables are nice and browned, add the red wine. Stir constantly to remove all the flavorful drippings on the pan into the soup. Reduce the wine by half and add your beef stock. Bring to a boil, then down to a simmer..

Add the beef into the mix, Add the mushrooms, bay leaf, and thyme. Also add the potatoes if youre using them. Simmer until the beef is cooked to a tender and the herbs are infused. If youre using raw potatoes, i would cook until the potatoes are al dente..

And thats it! Some like a dab of creme fraiche on top, others like shredded cheese, like Comte or Grana Padana. Enjoy!.

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