Description
A hearty and rich beef cheek bourguignon soup, perfect for warming up on a cold day.
Ingredients
Scale
- 2 pounds beef cheeks
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add beef cheeks and brown on all sides.
- Remove beef and set aside. In the same pot, add onion, carrots, and celery, sautéing until softened.
- Add garlic and cook for an additional minute.
- Pour in red wine, scraping up any browned bits from the bottom of the pot.
- Add beef broth, tomato paste, thyme, bay leaf, and the beef cheeks back into the pot.
- Bring to a simmer, cover, and cook for 2-3 hours until the beef is tender.
- Remove the beef, shred it, and return it to the soup. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, let the soup sit overnight in the fridge and reheat before serving.
- Can be served with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soups
- Method: stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg