Beef Bourguignon Soup

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Introduction

Beef Bourguignon is a classic French stew known for its rich flavors and tender meat. This soup version is perfect for those chilly nights when you crave something hearty and comforting. The addition of homemade gluten-free egg noodles makes it accessible for anyone with gluten sensitivities, ensuring no one misses out on this delicious dish.

Ingredients:

For the Soup:

  • 2 lbs short ribs: Look for well-marbled ribs, as the fat will render during cooking, adding flavor.
  • 3-4 medium carrots, peeled and chopped into bite-sized pieces: Carrots provide sweetness and color.

  • 2-3 celery stalks, chopped: Celery adds a fresh, aromatic base to the soup.
  • 2 shallots, finely chopped: Shallots offer a milder, sweeter onion flavor.
  • 8 oz (about 2 cups) mushrooms, sliced (cremini or button mushrooms work well): They bring an earthy richness to the dish.
  • 2 cups red wine: Use a good-quality dry red wine (like Burgundy or Pinot Noir) to enhance the flavor.

  • 8 cups beef stock: Homemade stock is preferable, but store-bought works too. Look for low-sodium options if desired.
  • 1/2 can (about 3 oz) tomato paste: This helps deepen the flavor and adds umami.
  • Salt and pepper, to taste: Seasoning is key to balancing flavors.
  • Fresh herbs (like thyme or bay leaves), optional: These can be added for extra fragrance.

For the Gluten-Free Egg Noodles:

  • 3 cups gluten-free flour blend: A blend designed for baking works best.
  • 4 large eggs: These provide richness and help bind the noodles.
  • 1 tsp salt: Enhances the flavor of the noodles.
  • Water: Add a tablespoon at a time until the dough comes together.

Instructions:

  1. Prepare the Short Ribs:
  • Season the short ribs generously with salt and pepper.
  • In a large, heavy-bottomed pot or Dutch oven, heat a little oil over medium-high heat. Once hot, add the short ribs and brown them on all sides. This step is crucial for developing flavor. Once browned, remove the ribs and set them aside.
  1. Sauté the Mushrooms:
  • In the same pot, add the sliced mushrooms. Sauté them for about 5-7 minutes until they are golden and have released their moisture. Remove and set aside with the ribs.
  1. Sauté the Vegetables:
  • Add chopped carrots, celery, and shallots to the pot. Sauté for about 5-6 minutes until the vegetables are softened.
  1. Combine Ingredients:
  • Stir in the tomato paste, mixing well to coat the vegetables. This will help enhance the flavor base.
  • Pour in the red wine, scraping the bottom of the pot to deglaze and lift any browned bits. This adds depth to your soup’s flavor.
  • Add the beef stock and stir to combine.
  1. Return the Ribs to the Pot:
  • Place the browned short ribs back into the pot. Bring the mixture to a gentle simmer.
  1. Simmer:
  • Cover the pot and let it simmer on low heat for about 2 1/2 hours. This slow cooking allows the meat to become tender and the flavors to meld together beautifully.
  1. Prepare the Gluten-Free Noodles:
  • In a mixing bowl, combine the gluten-free flour blend and salt. Make a well in the center and crack the eggs into it.
  • Using a fork, beat the eggs and gradually incorporate the flour until the mixture starts to come together. If the dough is too dry, add water one tablespoon at a time until it forms a cohesive dough.
  • Once combined, knead the dough for a few minutes until smooth. Roll it out on a floured surface to about 1/8-inch thickness and cut into your desired noodle shapes.
  1. Finish the Soup:
  • After 2 1/2 hours, carefully remove the short ribs from the pot. Let them cool slightly, then shred the meat from the bones, discarding any excess fat and bones.
  • Add the shredded meat, sautéed mushrooms, and any additional chopped carrots back into the pot. Simmer for another 20-30 minutes until the carrots are tender.
  1. Cook the Noodles:
  • In the last 10 minutes of cooking, add your homemade gluten-free egg noodles to the pot. Cook until the noodles are tender and cooked through.

  1. Serve:
    • Taste the soup and adjust the seasoning with salt and pepper as needed. If using, add fresh herbs at this stage for additional flavor.
    • Ladle the soup into bowls and garnish with chopped fresh parsley or thyme for a pop of color and flavor.

Tips:

  • Wine Selection: Choose a wine you enjoy drinking, as its flavor will concentrate in the soup.
  • Prep Ahead: The soup can be made a day in advance and tastes even better the next day after the flavors have melded.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Enjoy your hearty Beef Bourguignon Soup with the delightful texture of homemade gluten-free egg noodles! This dish is sure to warm you up and impress your family and friends.

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