Looking to elevate your classic beef vegetable soup? Look no further! In this recipe from Food52, we take the traditional beef soup to new heights by adding a touch of fire-roasted tomatoes, Worcestershire sauce, and a generous helping of potatoes and chard. The result is a rich and flavorful Beef Vegetable Soup Bourguignon that is sure to impress your family and friends. So let’s get cooking!
Ingredients:
- 1 ½ pounds beef chuck, cut into 1-inch chunks and patted dry with paper towels
- 1 (32-ounce) can diced fire roasted tomatoes with juice
- 3 cups (or one 10-ounce bag) chopped chard
- 1 ½ pounds red-skinned potatoes, cut into 1-inch chunks
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 2 large yellow onions, finely chopped
- 2 large cloves garlic, finely chopped
- ½ cup red wine
- 2 tablespoons Worcestershire sauce
- 1 quart beef broth
- 2 tablespoons olive oil
- 6 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
- Dash of Tabasco sauce, for serving
- ½ cup grated Parmesan cheese, for serving
Directions:
- Begin by browning the beef in batches to achieve a flavorful base. Heat the olive oil in a stock pot over medium-high heat. Avoid crowding the beef; cook in batches until all sides are browned. Once done, season the beef lightly with salt and set it aside on a plate. Reserve 2 tablespoons of fat in the pot and drain the rest.
- Now, let’s build the soup base. Add the chopped carrots, celery, and onions to the pot, sautéing them until they become soft and fragrant. This should take about 5 to 10 minutes. Stir in the finely chopped garlic and sauté for an additional minute.
- Pour in the red wine, and as it simmers, scrape up any browned bits left behind from cooking the meat. Allow the wine to reduce for about a minute. Next, add the Worcestershire sauce, diced fire-roasted tomatoes with their juices, and the beef broth to the pot. Gently add the browned beef (and any accumulated juices), potatoes, thyme, and bay leaves. Stir everything together to combine the flavors.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer over low heat for approximately 1 ½ hours until the beef becomes fork-tender. After the beef is tender, add the chopped chardand let it simmer for an additional 20 minutes. Season the soup to taste with salt and freshly ground black pepper.
- To Serve: Remove the bay leaves and thyme sprigs from the soup. Ladle the Beef Vegetable Soup Bourguignoninto bowls and top each serving with a generous sprinkling of grated Parmesan cheese. For those who enjoy a bit of heat, serve Tabasco sauce on the side so that each person can add it according to their preference.
Side Dish Suggestions:
This Beef Vegetable Soup Bourguignon pairs wonderfully with a crusty baguette or warm, buttered rolls. The rich flavors of the soup will also complement a side salad of mixed greens with a tangy vinaigrette dressing.
With a blend of fire-roasted tomatoes, Worcestershire sauce, and hearty vegetables, this Beef Vegetable Soup Bourguignon offers a delightful twist on the classic. It’s a warm and comforting dish perfect for any season. The tender beef, robust broth, and savory vegetables will have your taste buds singing with joy. Don’t forget the grated Parmesan cheese for that extra touch of decadence! So gather your ingredients and prepare to savor the deliciousness of this Beef Vegetable Soup Bourguignon.
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