Beef, Wine and Mushroom Soup for #SundaySupper

Happy New Year everyone!! This is the first #SundaySupper for 2014 and that is exciting!! This week we are slowing things down to be “Slowly Bringing in the New Year“. That is our theme for today, slow cooking and I bring you a delicious Beef, Wine and Mushroom Soup!!

I love pulling out my slow cooker. You can get so creative with it. I wanted to do a Boeuf Bourguignon for today but to make it simpler than a traditional recipe and leaning more towards a soup than a stew. I believe I succeeded nicely with this recipe. It still has all the layers of flavors that you want but a lot less work. I don’t like dealing with those pesky pearl onions so those were omitted right away. Don’t get me wrong, I have made Beouf Bourguignon countless times and will make it many, many more but I wanted something easier for the slow cooker.

Beef, Wine and Mushroom Soup by Noshing With The Nolands

It is so rich and full of flavor, they will think you slaved all day!!!

Beef, Wine and Mushroom Soup by Noshing With The Nolands


5.0 from 1 reviews
Beef, Wine and Mushroom Soup for #SundaySupper
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A soup made from beef, wine and mushrooms giving you all of the flavors of boeuf bourguignon but with less work.
  • 1-14 gm. pkg. dried mixed gourmet mushrooms
  • 1-14 gm. pkg. dried chanterelle mushrooms
  • ¼ lb. bacon cut into lardons
  • 1½ lb. stewing beef cut into bite sized pieces
  • 3 Tbsp. canola oil
  • 2 onions, chopped
  • 2 large carrots, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups red wine
  • 2 cups beef stock
  • 3 sprigs parsley
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 Tbsp. butter
  • 3 cups sliced mushrooms
  • 2 Tbsp. brandy
  • ⅓ cup flour
  • 2 Tbsp. parsley, minced
  1. Soak dried mushrooms in 1¼ cups of hot water for each for 30min. In a large deep fry pan saute bacon until just crisp, transfer to paper towels and drain fat.
  2. Add 1 Tbsp. oil and brown the beef in two batches, adding more oil if necessary. Transfer to a large slow cooker bowl. Cook onion, carrots and garlic in the same pan removing oil if necessary leaving about 1 Tbsp., until onions are translucent. Add salt and pepper to taste.
  3. Add the onion mixture and the bacon to the slow cooker. Drain the mushrooms and reserve the liquid. Pour 2 cups of the drained mushroom liquid into the slow cooker. You may want to strain the mushrooms if they appear gritty. Chop the mushrooms and add them to the slow cooker. Add the wine and beef stock. Tie the parsley sprigs and thyme together and add. Add the bay leaves. Stir carefully but well.
  4. Cook on low for 7-8 hours or until beef is very tender. I like to stir the soup once during the cooking if you are around. Melt butter in a large fry pan, you can use the same one from before. Add the sliced mushrooms and cook until browned about 5 min. on medium. Add to the slow cooker along with the brandy. Whisk the flour with ½ cup of water and turn slow cooker to high. Add the flour mixture, stir and simmer for 25 min. Adjust seasoning. Discard the parsley and thyme and bay leaves.
  5. Serve in individual bowl, garnished with the minced parsley.


Beef, Wine and Mushroom Soup by Noshing With The Nolands


Are you looking for slow cooker recipes? Here are ones by Sunday Supper contributors for the “Slowly Bringing in the New Year” event:

Whet Your Appetite

Simmering Soups, Stews, and Side Dishes

Main Courses

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.



  1. says

    I don’t take out my slow cooker nearly enough, but all of the recipes today are so inspiring. You’re so right – you can really get creative!

  2. says

    After seeing your reply on facebook, I just had to come back and tell you how wonderful your soup looks! I love everything about it!!! I’m glad to be able to leave you an official comment and let you know :) Take care!

  3. says

    Mille fois merci for easing me into the oh, so gourmet bouef de bourginon, Tara =) Seriously, I’ve been contemplating Julia’s recipe for years but your recipe will be the perfect intro =)

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