Beef, Wine and Mushroom Soup

Ingredients

• 14 g (1 packet)dried mixed gourmet mushrooms
• 14 g (1 packet)dried chanterelle mushrooms
• 113 g (¼ lb)bacon, cut into lardons
• 680 g (1½ lb)stewing beef, cut into bite-sized pieces
• 45 ml (3 tbsp)rapeseed oil
• 2onions, chopped
• 2 largecarrots, chopped
• 2 clovesgarlic, minced
• to tastesalt and pepper
• 480 ml (2 cups)red wine
• 480 ml (2 cups)beef stock
• 3 sprigsparsley
• 2 sprigsthyme
• 2bay leaves
• 1 tbspbutter
• 450 ml (3 cups)sliced mushrooms
• 30 ml (2 tbsp)brandy
• 40 g (⅓ cup)flour
• 2 tbspparsley, minced

Instructions

1. 1

   Soak mushrooms

   Soak each packet of dried mushrooms in 300 ml (1¼ cups) of hot water for 30 minutes. In a large, deep frying pan, cook the bacon until just crisp, then transfer it to paper towels and drain off the fat.

2. 2

   Brown beef

   Add 15 ml (1 tbsp) of oil to the pan and brown the beef in two batches, adding more oil if needed. Transfer the beef to a large slow cooker. Cook the onions, carrots and garlic in the same pan, removing excess oil but leaving about 15 ml (1 tbsp), until the onions are translucent. Season with salt and pepper to taste.

3. 3

   Add soup ingredients

   Add the onion mixture and bacon to the slow cooker. Drain the soaked mushrooms, reserving the liquid, and pour 480 ml (2 cups) of it into the cooker; strain it first if it looks gritty. Chop the soaked mushrooms and add them, followed by the wine and beef stock. Tie the parsley sprigs and thyme together and add them with the bay leaves. Stir carefully but thoroughly.

4. 4

   Slow cook soup

   Cook on low for 7–8 hours, or until the beef is very tender, stirring once during cooking if convenient. Melt the butter in a large frying pan, then cook the sliced mushrooms over a medium heat until browned, about 5 minutes. Add them to the slow cooker with the brandy. Whisk the flour with 120 ml (½ cup) of water, turn the cooker to high and stir in the flour mixture. Simmer for 25 minutes, adjust the seasoning, then remove and discard the parsley, thyme and bay leaves.

5. 5

   Serve with parsley

   Ladle the soup into individual bowls and garnish with the minced parsley.

What is beef, wine and mushroom soup?

This French-inspired soup takes cues from boeuf bourguignon, the classic combination of beef braised with wine and aromatics. Here, those familiar flavours are served as a slow-cooked soup, with stock and mushroom soaking liquid forming the broth.

Dried mushrooms deepen the savoury flavour, while fresh mushrooms browned near the end add another layer of texture. Slow cooking makes the beef tender without requiring the close attention of a long stovetop braise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 481 calories, 33g protein, 18g carbs, 23g fat.

The beef contributes much of the protein, while the carrots, onions and flour provide most of the carbohydrate. Bacon, oil and butter account for much of the fat. To balance the bowl, serve it with a generous portion of green vegetables or salad.

Why use two kinds of mushrooms?

Dried mushrooms: soaking them softens them and gives the cooking liquid a concentrated mushroom flavour. Strain that liquid if it contains grit before adding it to the slow cooker.

Fresh mushrooms: browning the sliced mushrooms separately gives them colour before they join the soup. Adding them later helps them keep some of their shape and texture.

Build flavour before slow cooking

Bacon and beef: cook the bacon until just crisp, then brown the beef in batches so it has room to colour. If the pan is crowded, the beef can release moisture and cook without browning.

Aromatics: soften the onion, carrot and garlic in the same pan, leaving about a tablespoon of oil. This carries the browned flavours into the slow cooker along with the vegetables.

Keep an eye on the broth

Mushroom liquid: use the stated 480 ml (2 cups) of reserved soaking liquid, and strain it first if it looks gritty. The recipe also uses red wine and beef stock to make the soup base.

Thickening: whisk the flour with water until smooth before stirring it into the cooker. The final 25-minute simmer on high gives the soup time to thicken.

How to judge doneness

Beef: after 7–8 hours on low, it should be very tender when tested with a fork. If it is still firm, continue cooking until it reaches that texture.

Mushrooms: cook the sliced mushrooms over a medium heat for about 5 minutes, until browned. The recipe adds them with the brandy before thickening the soup.

Timing and finishing

The main cooking happens in the slow cooker, so the beef can simmer while you get on with other tasks. The method calls for one stir during cooking if you are around, but it does not require constant attention.

Finish by adjusting the seasoning and removing the herb sprigs and bay leaves. Minced parsley goes on each bowl just before serving.

What to serve alongside

A slice of crusty bread is useful for soaking up the wine-and-mushroom broth. For a fuller meal, serve the soup with a simple green salad or steamed green vegetables.

Keep accompaniments straightforward so they do not compete with the slow-cooked beef and mushrooms.

Recipe notes & tips

• Soak both types of dried mushrooms for the full 30 minutes before draining them.
• Brown the beef in two batches to give the pieces room to colour.
• Strain the reserved mushroom liquid if it appears gritty.
• Tie the parsley and thyme sprigs together so they are easier to remove.
• Whisk the flour thoroughly into the water before adding it to the slow cooker.
• Taste and adjust the seasoning after the flour mixture has simmered for 25 minutes.

Variations

• Change the mushrooms: Use another combination of dried mushrooms while keeping the soaking and straining method.
• Add extra herbs: Include additional parsley or thyme sprigs in the tied herb bundle.
• Choose a different red wine: Use a dry red wine you would be happy to drink with the finished soup.
• Make it gluten-free: Replace the flour with a suitable gluten-free thickener, following its packet directions.
• Serve with potatoes: Offer boiled or mashed potatoes alongside for a more substantial meal.

Common mistakes to avoid

• Crowding the beef: Brown it in two batches so the pieces can colour rather than steam.
• Skipping the straining: Check the mushroom soaking liquid and strain it if it contains grit.
• Adding flour dry: Whisk it with water first to help prevent lumps in the soup.
• Overcooking the bacon: Stop when it is just crisp, as it will continue cooking in the slow cooker.
• Leaving herbs in the finished soup: Remove the parsley, thyme and bay leaves before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of stock or water if the soup has thickened.

Frequently asked questions