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Author Notes: 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
Food52 Review: This dish is perfect for keeping warm on these frigid winter nights. With a hint of tomato soup, this hearty bourguignon combines winter vegetables and traditional beef stew to make a zesty combination that thaws the body and soul. Sautéing the vegetables in the beef fat adds extra flavor, as does the red wine reduction. Chopped chard is added in the final stages of cooking, providing light greenery to this traditionally heavy dish. Lastly, the Worcestershire and Tabasco sauces add heat to this already warming dish. - LivinLemon
- 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
- Salt and pepper, to taste
- Tabasco sauce, for serving
- Grated Parmesan cheese, for serving
- 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.