Beef Burgundy Soup Recipe by Julio Cruz
Cooking Instructions 1 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 2 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. 3 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. 4 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. 5 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. 6 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. 7 And thats it! Some like a dab of creme fraiche on top, others like shredded cheese, like Comte or Grana Padana. Enjoy! 1 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 1 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 2 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. 2 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. 3 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. 3 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. 4 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. 4 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. 5 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. 5 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. 6 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. 6 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. 7 And thats it! Some like a dab of creme fraiche on top, others like shredded cheese, like Comte or Grana Padana. Enjoy! 7 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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