Beef Bisque

Instructions

1. 1

   Season the beef cubes generously with salt and pepper. Heat butter in a large pot over medium-high heat and brown the beef in batches, about 3-4 minutes per side. Set the browned beef aside on a plate.

   Tip: Don't overcrowd the pot—brown the beef in small batches for better colour and flavour.

2. 2

   In the same pot, add diced onions, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften and caramelize slightly.

   Tip: The caramelised vegetables add natural sweetness and depth to the bisque.

3. 3

   Stir in the tomato paste and cook for 2 minutes, stirring constantly to prevent burning.

4. 4

   Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.

   Tip: This process lifts all the flavour from the bottom of the pot into the soup.

5. 5

   Return the beef to the pot and add beef stock, bay leaves, and thyme sprigs. Bring to a simmer, then reduce heat to low. Cover and cook gently for 60 minutes until the beef is very tender.

   Tip: Low and slow cooking makes the beef melt-in-your-mouth tender.

6. 6

   Remove the bay leaves and thyme sprigs. Using an immersion blender, blend the soup until mostly smooth but still retaining some texture from the beef and vegetables.

   Tip: A slightly chunky texture is characteristic of bisque—don't over-blend.

7. 7

   Stir in the heavy cream and heat through gently without boiling. Taste and adjust seasoning with salt and pepper as needed.

8. 8

   Ladle into warm bowls and serve immediately with crusty bread on the side.

   Tip: A drizzle of extra cream on top makes a beautiful presentation.