Ingredients
Scale
- 2 pounds beef cheeks
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 bottle (750 ml) red wine
- 4 cups beef broth
- 2 sprigs thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mushrooms, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, celery, and garlic. Sauté until softened.
- Stir in tomato paste and cook for a minute.
- Add beef cheeks and brown on all sides.
- Pour in red wine and scrape the bottom of the pot.
- Add beef broth, thyme, bay leaves, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 2 to 3 hours, until beef is tender.
- Add mushrooms in the last 30 minutes of cooking.
- Remove bay leaves and thyme before serving.
- Garnish with fresh parsley.
Notes
- Serve with crusty bread for a complete meal.
- This soup can be made a day ahead; flavors deepen as it sits.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: slow-cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg