Who doesn't love Boeuf Bourguinon?!  Beef stewed in red wine, as I've said before, is always a good thing.  This recipe comes thanks to Mad Hungry, and after cooking it, I'd say make sure you season it well- and also, maybe add egg noodles.  They're recommended, I didn't, and I should have.  Next time.



This soup was a ton better the next day- the meat was more tender and the flavors had come together so much more.  I also seasoned it more.  If you are making this, feel free to make it a day before you're going to serve it!



I would however make this bread- it's a great side and I used a bread that had caraway seeds in it, a perfect pairing if I do say so myself.


Recipe thanks to and loosely adapted from Mad Hungry

Ingredients You'll Need for Boeuf Bourguignon Soup

1 package of stewing beef from your market - usually about 1.5 - 2 lbs.
2 teaspoons cornstarch
3 tablespoons extra virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 chopped and 1 cut into 1 inch pieces
3 shallots chopped, or 1/2 onion chopped
2 celery stalks, chopped
2 strips bacon, chopped
1 tablespoon tomato paste
dash of dried tarragon
1 dried bay leaf
1 cup red wine
8 cups beef stock
2 cups water

(get egg noodles if you'd like to add them too!)

1.  Season meat with salt and pepper- sprinkle on cornstarch and turn to coat.  Heat oil in a heavy pot and lightly brown meat on all sides, about 6 minutes.  Remove from pot and place on a plate.

2.  Add mushrooms and cook until browned, about 4 minutes.  Transfer to a bowl and add 1 inch carrot pieces

3.  Add onion, celery, bacon, and chopped carrots.  Cook until everything is caramelized, about another 6 minutes.  Stir in tomato paste.

4.  Return meat and it's juices to the pot.  Add tarragon and bay leaf and season with some salt and pepper.  Raise heat to high and add wine, scraping any brown bits for about 1 minute.  Add stock and water, reduce heat and simmer until beef is tender, 2-2 1/2 hours.  Taste as you go to make sure it's seasoned well and not bland!

5.  Add reserved mushrooms and carrots, bring to a simmer and cook until carrots are tender.  Again, check your seasoning and then serve hot!

Oh.  How could I forget?!


Horseradish Butter Bread

We've all heard of garlic bread.  I'd say this is much better, especially with this soup or any hearty beef dish really.

Preheat oven to 375.  Mash 1 stick room temperature unsalted butter with 2 tablespoons prepared horseradish.  Season with coarse salt.  If you have chives, chop them and add them here as well.  It would add a nice color and taste.

Slice a loaf of bread without cutting all the way through. Spread the butter mixture in the cracks, wrap in foil, and bake for 15 minutes.  Serve warm with the soup.  This pairing is sure to bring you new friends.