Where to Buy
Beef Bourguignon Soup

Beef Bourguignon Soup

We’ve remade the classic French beef wine stew to be more soup-style with smaller cuts of ingredients and a broth that’s thinner yet just as rich and flavorful. Searing the meat in batches ensures you get the deepest flavors. Garnish with parsley right before serving with crusty bread and salad.

Print this Recipe

Serves 8

Prep time 20 minutes

Cook time 1 hour, 20 minutes

Ingredients

  • 2 lbs. boneless beef sirloin, cut into bite-sized pieces
  • 1 1/2 tsp. salt, divided
  • 1 tsp. ground black pepper
  • 1/3 cup all-purpose flour
  • 3 to 4 Tbsp. vegetable oil, as needed
  • 1 cup diced yellow onion
  • 1/4 cup Contadina® Tomato Paste
  • 3 cloves garlic, minced (about 1 Tbsp.)
  • 1/2 cup dry red wine, such as Pinot Noir
  • 4 cups College Inn® Beef Stock
  • 1 lb. cremini or white mushrooms (or a combination), sliced
  • 4 sprigs fresh thyme or 1/2 tsp. dried thyme
  • 1 bag (14 oz.) frozen pearly onions, not thawed
  • 2 cups diced gold potatoes
  • 1 cup diced carrots
  • 1/2 cup chopped fresh parsley, divided

Directions

  1. Season beef with 1 tsp. salt and pepper in a medium bowl. Toss with flour until evenly coated. Heat 3 Tbsp. oil in a 6-qt. Dutch oven or large, heavy-bottomed saucepan over medium heat. Shake off excess flour and brown beef in 3 batches, 4 to 6 minutes per batch. To avoid scorching add 1 extra tablespoon of oil and lower the heat slightly, as necessary.
  2. Return all meat and the juices to the pan. Stir in yellow onion, tomato paste and garlic; cook about 1 minute, scraping up any brown bits from the bottom of the pan, until the tomato paste turns a darker brick-red color.
  3. Add wine and cook 1 minute. Add the stock, mushrooms and thyme; bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 30 minutes.
  4. <s

Tip: Soup can be prepared using chuck steak. Increase cook time 10 to 15 minutes for meat to become tender.

Try These Other Delicious Recipes

View All Recipes