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Beef Bourguignon Soup

Chris Scheuer
  • 0 minutes
  • Serves

INGREDIENTS

3

thick cut slices Applewood smoked bacon

2

lbs Stew beef meat

1

Bay leaf, large

2

stalks Celery

8 oz

Cremini or button mushrooms

3

medium cloves Garlic

1

Onion, medium

4

Thyme, medium fresh sprigs

6 cups

Beef stock

6 tbsp

Tomato paste

4 tbsp

Pesto, prepared or homemade

1/2 tsp

Black pepper, freshly ground

2 tsp

Brown sugar

2 tbsp

Flour

1/2 tsp

Kosher salt

1 1/2 tsp

Salt

2 tbsp

Butter

2 cups

Red wine, good quality dry

8

Medium carrots (peeled and diced into ½-inch pieces)

2

Medium potatoes (peeled and diced into ½-inch pieces)