Boeuf Bourguignon…as a SOUP! (Primal)


boeuf bourguignon soup

I wanted boeuf bourguignon tonight…but I also wanted soup.  I had an awesome looking piece of beef shoulder roast from my new favorite local farm, GRASSLAND OASIS.    So I did what anyone else would do…I tweaked the original recipe to turn it into a soup!  It took the exact same time as the original RECIPE that I posted last month.  I would suspect that if you don’t want to make this in the oven, you could do the prep work up until the oven part and put it in the slow-cooker on low for 4-6 hours.


Boeuf Bourguignon…Soup-Style!  (Primal)

Serves 4-6

4-5 Tbsp butter

3-3.5 pounds beef cut in 2″ cubes

1.5 tsp sea salt

1/4 tsp ground pepper

2 Tbsp tapioca starch

4 carrots, peeled and cut in 1″ chunks (or if you carrots are GIANT like the ones I have–as in, the size of my forearm–you just need 2 carrots)

1 onion, cut into wedges

1 Tbsp tomato paste

2 cloves garlic, minced

1 Tbsp fresh thyme (or 1 tsp dried)

1 Tbsp fresh Italian parsley (or 1 tsp dried)

1 sprig fresh rosemary

1 bay leaf

1 bottle (about 3 C, give or take) of full-bodied red wine (I used a cab)

3 C beef BONE BROTH (or whatever beef broth you want to use…but this is the BEST)

1 pound crimini mushrooms, sliced thick


1.– Preheat oven to 425.  Heat some of the butter in a pan over medium-high heat.  Add cubes of beef and quickly brown on all sides.  Do this in batches, adding new butter for each batch.  When done, put beef in roasting pan.  Salt and pepper liberally.  Sprinkle with tapioca starch, give it a quick toss, and bake for 10 minutes so starch absorbs into meat.  Remove from oven and lower the heat to 325.

2.–In pan over medium heat, heat 1 Tbsp butter with a splash of olive oil and add carrots and onion.  Cook until soft.  Add tomato paste, garlic, thyme, parsley, rosemary sprig, and bay leaf.  Stir a minute to soften tomato paste.  Add wine and broth–bring to gentle boil.  Simmer 3-5 minutes.  Pour over meat, cover roasting pan, and bake 2 hours (for pastured meat)/2.5 hours (for grain-fed meat).

3.– Slice mushrooms and saute in small batches in remaining butter (feel free to add in a splash of olive oil as well).  When meat is done, drain liquid into a stock pot.  Bring liquid to a gentle boil and simmer 8-10 minutes.  To assemble the soup, I put a heap of the meat and vegetables in each bowl, add a ladle or two of broth, and finally top with the mushrooms.  If you want to get fancy, garnish the soup with parsley before serving!


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