#redwinebroth

This hearty soup is based on Julia Child's famous Boeuf Bourguignon. It has tender beef, bacon, and vegetables that are cooked in a rich red wine broth.

Ingredients: 1 lb beef chuck, cut into cubes. 4 slices bacon, chopped. 1 onion, diced. 2 carrots, sliced. 2 cloves garlic, minced. 2 cups red wine. 2 cups beef broth. 1 cup pearl onions. 1 cup mushrooms, sliced. 2 tbsp tomato paste. 1 tbsp olive oil. 1 tbsp all-purpose flour. 1 tsp thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: Cook the bacon in a big pot until it gets crispy. Take it out of the pot and set it aside. Leave the bacon fat in the pot. Put some olive oil in the pot and brown the beef cubes one at a time. Take it out and set it aside. Go ahead and put garlic, onions, and carrots in the pot. Cook until it gets soft. After another minute, add the flour and cook for one more minute. Put the bacon and beef back in the pot. Put in the bay leaf, thyme, and tomato paste. Mix well. Add the beef broth and red wine. Turn the heat down to low, cover, and cook for one hour. Put in the mushrooms and pearl onions. Let it cook for another 30 minutes, or until the beef is soft. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 90 minutes

A warm and hearty stew made with tender beef, vegetables, and a tasty red wine broth. Great for a cozy dinner in the evening.

Ingredients: 1 lb beef stew meat. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 potatoes, diced. 1 cup red wine. 2 cups beef broth. 1 tablespoon tomato paste. 1 teaspoon dried thyme. Salt and pepper to taste. 2 bay leaves. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium-high heat. Add beef stew meat and brown on all sides, then remove from pot and set aside. In the same pot, add chopped onion, minced garlic, diced carrots, and potatoes. Cook until onions are translucent. Return beef to the pot. Pour in red wine and beef broth. Stir in tomato paste, dried thyme, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender. Serve hot, garnished with chopped fresh parsley.

Prep Time: 20 minutes

Cook Time: 120 minutes