Boeuf bourguignon soup recipe
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telegraph.co.ukWhy not just make boeuf bourguignon? This goes further, especially with the potatoes, and there’s an ease to it (I’m just making soup, not a classic French dish, and there are no sides).
I hardly ever make my own beef stock for this – M&S comes to the rescue and the results are always very good. You may think it goes against the grain, but a spoonful of cream on each serving is delicious.
This is the kind of dish that is eaten without any sound other than appreciative little grunts.To make a bouquet garni, tie a piece of celery, some parsley stalks and a bay leaf together with string.Prep time: 20 minutes | Cooking time: 4 hoursFourWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for.
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