my modern artefact

 

I once made a delicious Boeuf Bourguignon and then ruined it with the addition of too much Xanthan gum. I remember that the recipe called for corn starch, but since I didn't have any on-hand, I went with Xanthan. The result was a goopy sauce that tasted unnaturally smooth.

I did not make the same mistake with this recipe which produces a delicious beef broth with a depth of flavor that will blow your mind. It has a thinner broth that is complemented with egg noodles, making for a great one pot winter soup.

Boeuf Bourguignon Soup 
adapted from Martha Stewart Living (December 2010)
serves 6

4 bone-in short ribs (the meatier, the better)
Coarse salt and ground pepper
2 tsp. corn starch
Olive oil to coat pot
1 cup mushrooms of your choice
3 carrots, cubed
1 shallot, diced
2 celery stalks, chopped
2 slices of bacon, chopped (I used applewood cured bacon)
1 tbsp. tomato paste
2 thyme sprigs (leaves only)
1 dried bay leaf
1 cup red wine (the drier the better)
8 cups beef stock
2 cups water
1 package egg noodles


1. Salt and pepper all sides of short ribs and then coat in corn starch. Heat a Dutch oven with enough oil to coat the bottom of the pan. When the oil is hot, add short ribs and sear on all sides. You should achieve a light brown color.


2. Add mushrooms to pan and cook until brown, about 4 minutes. Remove short ribs and mushrooms from pot.


3. Add carrots, shallot, celery, and bacon and cook until browned about 6 minutes. Add in tomato paste and stir for 1 minute. Add wine and stir for another minute.


4. Add in bay leaf and thyme sprigs and then pour in beef stock and water. Bring to a boil and then turn to medium-low heat to simmer, partially covered, for 2 1/2 hours.


5. Skim off fat from time to time and give the soup a stir. Remove short ribs from soup. The meat should slide off the bone easily. Separate the beef from the fat and add back to the soup. Discard fat trimmings and bones.


6. When ready to serve, heat soup to a boil and add a small handful of noodles per person. Cook for 6-8 minutes. When noodles are done, ladle soup into a tureen or individual soup bowls and garnish with freshly chopped parsley. Serve with a few slices of baguette.

[1. c. lynn]