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French Beef Soup Recipes
An irresistible variation of the regular beef stew this is wholesomely prepared with beef meat and burgundy wine. Chef Beryl Stokes makes this dish in a quick and easy recipe. You can just follow her and stir in this hot and exotic stew in your home kitchen.
French Burgundy Beef Stew
MAKING 1 Pierce the whole onion with cloves. 2 In a slow cooker place together shanks onion garlic water bay leaf rosemary peppercorns and salt. 3 Put the lid on and simmer for 6 to 8 hours. 4 Strain the shanks and pour the strained broth back in the cooker. 5
Heres an amazing recipe of Onion Soup With French Bread that you must try. This soup has a distinct flavor of onion cooked in beef stock with some crispy garlic flavored french bread. This recipe is truly a soup lovers delight. The recipe is quite simple and
Onion Soup with French Bread
Place beef veal knuckle and bones in large soup kettle with water chicken bouillon cubes salt and peppercorns. Bring water to boil. Cook gently for 2 hours. Skim surface frequently. Add turnips carrots leeks celery onion and cabbage. Add bay leaf and thyme.
GETTING READY 1. Wipe the oxtail and divide the tail into joints. 2. Scrape carrot and slice roughly. 3. Slice the onions. 4. Scrub celery wash and slice. MAKING 5. In a saucepan place joints cold water cover and bring to the boil strain and pat dry. 6. In a
Heat the oil in a large saucepan. Add the mushrooms onion red pepper and garlic and cook over high heat stirring until the vegetable juices evaporate and the mixture begins to fry. Because of the high heat watch that the vegetables do not burn. Change the heat
Mushroom And Barley Soup With Escarole
MAKING 1 In a soup kettle add beef fat or butter to brown the beef. 2 Add other ingredients and bring the liquid to a boil. Skim the fat. 3 Reduce heat to low cover with a lid and simmer for another 2.5 hours. 4 Strain the consomm by spreading a damp cloth on
Tie the meat firmly with string to keep its shape during cooking. Place in a large saucepan with the bones if using. Add the garlic vegetables bouquet garni and bay leaves. Pour in the wine and sufficient water to cover. Add salt and pepper to taste. Bring to
Classic Pot Au Feu
Brown onions in butter in large kettle. Add beef bones chicken water 1 tablespoon salt bay leaves peppercorns pars ley thyme and cloves. Bring to boil and simmer covered for 4 hours or until meats are tender. Remove meats cool and slice thin. Cook remaining
Gourmet Petite Marmite
MAKING 1 Over moderate high heat place a large skillet and add the butter. 2 Brown the shanks thoroughly in the butter. 3 In a slow cooker put the shanks along with the water salt pepper onion bay leaf carrots potato celery and tomatoes. 4 Cover the cooker and
Beef Gumbo Soup
This country french beef stew is a flavorful beef stew prepared with mushrooms and carrots. Cooked with cubed beef and bacon to taste the country french beef stew has red wine in it. Prepared with added soup mix of choice this french beef stew is savory and
Country French Beef Stew
MAKING 1. Cook beef and salt pork in a heavy kettle until they brown. Season the mixture with salt and pepper. 2. Arrange a rack beneath the kettle s bottom and add rest of the ingredients. 3. Cover the mixture and simmer the mixture for 180 to 210 minutes. 4.
Beef with Red Wine
Put first 9 ingredients in a large soup kettle. Cover bring to a boil reduce heat and simmer for about 4 1 2 hours. Skim occasionally. Take out chicken pieces meat and bones. Remove meat from bones and return meat to soup. Add herb seasoning and cabbage. Cook
Petite Marmite With French Bread
MAKING 1 Place a large skillet over moderate high heat. Sprinkle the salt and cook the beef till it has browned on all the sides. Ensure that the meat has been browned thoroughly. 2 Into the skillet pour 1 cup of water and scrape up the pan juice. Turn the
Parsley Soup Peasant Style
Pot Au Feu has an implausible taste. The beef and carrot gives the Pot Au Feu a rousing taste. Pot Au Feu is inspired by restaurants across the world. Must catch it. MAKING 1. In a pan bring to boil putting meat and bones with salt and water very slowly. 2.
Pot Au Feu
Clarified broths called consomm s have been in use since the Middle Ages taking many forms from simple soups to displays of excess made from the meat of a wide variety of less common animals. A special type of consomm that was boiled solely with tendons and
Turnips have a delicately sweet flavor when young but as they mature they lose their sweetness and become woody. Therefore it is best to buy them when they are at their peak between November and February. The greens which are edible should be bright green and
Beef Stew with Turnips (Beef Bourguignonne)
In large saucepan 5 qt. combine beef shank salt thyme peppercorns bay leaf allspice bouillon cubes and water. Simmer covered about 3 hours until meat is tender. Remove beef shank peppercorns and bay leaf skim off all fat. Cut meat from bone into chunks and
Old Fashioned Vegetable Soup
MAKING 1 Take a large kettle and combine all ingredients in it. 2 Cover with water and simmer for about 6 8 hours. 3 Strain the broth and allow it to cool. 4 Skim off fat and refrigerate until ready to serve. SERVING 5 Serve Beef Consomm cold.
MAKING 1 Place a large skillet over moderate high heat. Sprinkle the salt and thoroughly brown the beef on all sides. Ensure that the meat has been browned thoroughly. 2 Into the skillet pour 1 cup of water and scrape up the pan juices. 3 Turn the entire
Beef Bouillon or Stock
In a large saucepan cook the ground beef over medium heat about 5 minutes or until browned stirring occasionally. Drain in a strainer or colander then transfer to a large plate lined with three layers of paper towels. Blot with additional paper towels. Return
Potage Of Beef And Mixed Vegetables
In large saucepan cook onions in butter till lightly browned about 20 minutes. Add broth and Worcestershire sauce. Bring to boiling. Season with salt and dash pepper. Sprinkle toast generously with cheese. Place under broiler till cheese is lightly browned.
Beef and Onion Soup
MAKING 1 In a 4 quart or a larger slow cooker add the carrot onion garlic tomatoes water bay leaves broth parsley thyme salt lemon juice and saffron or turmeric. cook covered on LOW for about 6 8 hrs. 2 Strain the mixture return the broth to the slow cooker
MAKING 1 Allow gelatin to soften in 1 cup juice. 2 Bring 2 1 2 cups water and bouillon cubes to a boil. 3 Stir in gelatin till dissolved and then take off the mixture from heat. 4 Pour in remaining juice sherry and pepper and keep in refrigerator to chill till
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