Ingredients
Scale
- 2 pounds beef cheeks
- 1 bottle red wine
- 4 cups beef broth
- 2 onions, chopped
- 3 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and carrots, sautéing until softened.
- Add minced garlic and cook for another minute.
- Stir in tomato paste and cook for 2 minutes.
- Add the beef cheeks and brown them on all sides.
- Pour in the red wine and beef broth, then add the bay leaf.
- Bring to a boil, then reduce heat to low and let simmer for 2-3 hours, or until the beef is tender.
- Remove beef cheeks, shred the meat, and return to the pot.
- Season with salt and pepper to taste. Serve hot.
Notes
- For best results, let the soup sit overnight in the refrigerator to enhance the flavors.
- This soup pairs well with crusty bread.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg