This hearty soup is based on Julia Child's famous Boeuf Bourguignon. It has tender beef, bacon, and vegetables that are cooked in a rich red wine broth.
Ingredients: 1 lb beef chuck, cut into cubes. 4 slices bacon, chopped. 1 onion, diced. 2 carrots, sliced. 2 cloves garlic, minced. 2 cups red wine. 2 cups beef broth. 1 cup pearl onions. 1 cup mushrooms, sliced. 2 tbsp tomato paste. 1 tbsp olive oil. 1 tbsp all-purpose flour. 1 tsp thyme. 1 bay leaf. Salt and pepper to taste.
Instructions: Cook the bacon in a big pot until it gets crispy. Take it out of the pot and set it aside. Leave the bacon fat in the pot. Put some olive oil in the pot and brown the beef cubes one at a time. Take it out and set it aside. Go ahead and put garlic, onions, and carrots in the pot. Cook until it gets soft. After another minute, add the flour and cook for one more minute. Put the bacon and beef back in the pot. Put in the bay leaf, thyme, and tomato paste. Mix well. Add the beef broth and red wine. Turn the heat down to low, cover, and cook for one hour. Put in the mushrooms and pearl onions. Let it cook for another 30 minutes, or until the beef is soft. Add pepper and salt to taste. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 90 minutes
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