Ingredients:
For the Soup:
- 2 lbs short ribs (preferably bone-in for added flavor)
- 3 large carrots, diced into bite-sized pieces
- 2 stalks of celery, diced
- 4 shallots, minced
- 8 oz mushrooms (cremini or button), sliced
- 1 bottle (750 ml) dry red wine (such as Burgundy or Pinot Noir)
- 8 cups beef stock (homemade or store-bought)
- 1/2 can (about 3 oz) tomato paste
- Olive oil or vegetable oil for sautéing
- Fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
- Optional: Bay leaf for additional flavor
For the Gluten-Free Egg Noodles:
- 3 cups gluten-free flour blend (ensure it’s a one-to-one baking blend)
- 4 large eggs
- 1 tsp salt
- Water, as needed (about 1 tbsp at a time)
Instructions:
- Prepare the Short Ribs:
- Season the short ribs generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat.
- Add the short ribs and sear them on all sides until browned (about 3-4 minutes per side). This step develops a rich flavor. Once browned, remove the ribs from the pot and set aside.
- Sauté the Mushrooms:
- In the same pot, add the sliced mushrooms. Sauté them for about 5-7 minutes until they are golden brown and have released their moisture. Remove the mushrooms from the pot and set them aside with the short ribs.
- Sauté the Vegetables:
- Add a bit more oil if necessary, then toss in the diced carrots, celery, and minced shallots. Sauté for about 5-6 minutes until the vegetables are softened and the shallots are translucent.
- Build the Soup Base:
- Stir in the tomato paste and cook for an additional minute. This helps to caramelize the paste slightly, enhancing the flavor.
- Pour in the red wine, scraping the bottom of the pot to deglaze and lift any flavorful bits stuck to the bottom. Bring to a simmer and let it reduce slightly for about 5 minutes.
- Combine Ingredients:
- Add the beef stock, fresh thyme, and bay leaf (if using) to the pot. Return the seared short ribs to the pot. Bring the mixture to a gentle simmer.
- Slow Cook the Soup:
- Cover the pot and let it simmer on low heat for about 2.5 hours. This slow cooking will tenderize the meat and infuse the broth with flavor.
- Prepare the Noodles:
- While the soup is simmering, prepare the gluten-free egg noodles. In a large bowl, combine the gluten-free flour and salt. Make a well in the center and crack in the eggs.
- Mix the ingredients together with your hands or a fork until the dough starts to come together. If the dough is too dry, add water a tablespoon at a time until it holds together but is not sticky.
- Roll out the dough on a lightly floured surface to your desired thickness (about 1/8 inch is ideal). Cut into your preferred noodle shape (like fettuccine or tagliatelle).
- Finish the Soup:
- After 2.5 hours, remove the short ribs from the pot. Let them cool slightly, then shred the meat from the bones, discarding any excess fat. Return the shredded beef to the pot.
- Add the sautéed mushrooms and any additional chopped carrots you desire. Simmer for another 15-20 minutes until the carrots are tender.
- Cook the Noodles:
- In a separate pot, bring salted water to a boil. Cook the gluten-free noodles for about 2-4 minutes or until they float to the surface and are tender. Drain and set aside.
- Serve:
- Ladle the soup into bowls, adding a generous portion of noodles to each. Garnish with fresh parsley if desired. Enjoy your hearty and flavorful Beef Bourguignon Soup!
Tips:
- For added depth of flavor, consider marinating the short ribs in red wine overnight before cooking.
- Feel free to customize the vegetables based on your preference or seasonal availability.
- This soup can be made a day in advance and tastes even better the next day as the flavors meld.
This detailed version should give you a better understanding of the process and enhance your cooking experience. Enjoy making your delicious soup!