Beef Burgundy Soup

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 4 slices bacon, chopped
• 2 lbs boneless beef chuck roast, trimmed and cut into 1-inch cubes
• 1/2 teaspoon salt
• fresh ground black pepper
• 2 cups frozen pearl onions, thawed
• 3 carrots, sliced
• 2 stalks celery, sliced
• 2 garlic cloves, minced
• 2 potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 2 cups dry red wine
• 6 cups beef stock
• 1 teaspoon balsamic vinegar
• 1/4 cup minced fresh flat leaf parsley

Recipe

• 1 in a large pot, heat half the oil over medium heat.
• 2 add bacon and saute until crispy, about 5 minutes.
• 3 remove with a slotted spoon to a plate lined with paper towels; set aside.
• 4 season beef with salt and pepper to taste.
• 5 add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches.
• 6 remove with a slotted spoon to a warm plate.
• 7 add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning.
• 8 saute until vegetables start to soften, about 4 minutes.
• 9 add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes.
• 10 add wine and scrape up any browned bits on the bottom of the pot.
• 11 return beef and any accumulated juices to the pot and add stock; bring to a boil.
• 12 cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours.
• 13 discard bay leaf and stir in vinegar.
• 14 taste and adjust seasoning with salt and pepper, if needed.
• 15 serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired).