beef vegetable soup bourguignon

Soups & Salads

Beef Vegetable Soup Bourguignon

A little Burgundy wine, a little Worcestershire sauce, and the usual hearty beef—plus lots of potatoes and chard—take this version of classic beef vegetable soup into a nice and different direction. Top with grated Parmesan cheese to serve. —Waverly

Ingredients

2 tablespoons olive oil
1 1/2 pounds beef chuck, cut into 1-inch chunks and patted dry with paper towels
1 cup finely chopped carrots
1 cup finely chopped celery
2 large yellow onions, finely chopped
2 large cloves garlic, finely chopped
1/2 cup red wine (burgundy or pinot noir works well)
2 tablespoons worcestershire sauce
1 quart beef broth
1 1/2 pounds red-skinned potatoes, cut into 1-inch chunks
1 (32-ounce) can diced fire roasted tomatoes with juice
3 cups (or one 10-ounce bag) chopped chard
6 sprigs fresh thyme
2 bay leaves
1 pinch salt and pepper, plus more to taste
1 dash tabasco sauce, for serving
1/2 cup grated parmesan cheese, for serving

Directions

First, brown the beef in batches: In a stock pot, heat the olive oil over medium high. When the oil is hot, add only enough beef to the pan so that the pieces are not touching. If the beef is crowded, the pieces will steam instead of brown. Brown all sides of the beef and remove them to a plate when done. Continue to brown the beef this way until all of it is browned. Season the beef on the plate lightly with salt. Drain all but 2 tablespoons of fat from the pan.
Make the soup base: Add the carrots, celery, and onions to the hot pan and sauté until they are soft, about 5 to 10 minutes. Add the garlic and sauté one minute more. Add the red wine. Stir everything while the wine simmers in the pan, scraping up any browned bits leftover from cooking the meat. Let the wine simmer until it is reduced a bit, about 1 minute. Add the Worcestershire sauce, tomatoes with their juices, and beef broth. Add the browned beef (including any juices on the plate), potatoes, thyme, and bay leaves. Stir everything until it is combined. Bring it to a boil and then reduce the heat so that the soup simmers. Cover the pot and simmer over low heat until the beef is fork-tender, about 1 1/2 hours. Add the chopped chard and simmer 20 minutes more. Season to taste with salt and freshly ground black pepper.
To serve: Remove the bay leaves and thyme sprigs. Ladle soup into bowls and top with grated Parmesan cheese. Place Tabasco on the table so that each person can add as much as they like.