Description
A hearty and flavorful Beef Cheek Bourguignon Soup that warms the soul.
Ingredients
Scale
- 2 pounds beef cheeks, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine (preferably Burgundy)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- 1 cup mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cheeks and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 3-4 minutes.
- Return the browned beef cheeks to the pot. Stir in the beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 2-3 hours, or until the beef is tender.
- About 30 minutes before serving, add the sliced mushrooms and Worcestershire sauce. Stir well and continue to simmer.
- Once the beef is tender, remove the bay leaves and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can blend a portion of the soup and return it to the pot.
- Add a splash of balsamic vinegar for an extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: varies
Keywords: Beef Cheek Bourguignon Soup, hearty soup, French recipe