Step 2: Make the Gluten-Free Egg Noodles
Mix the Dough: In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt. Make a well in the center and add the eggs and olive oil. Use a fork or your hands to mix the dough until it starts to come together.
Knead the Dough: On a floured surface, knead the dough for a few minutes until smooth. Add water, 1 tablespoon at a time, if the dough feels too dry. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Roll and Cut the Noodles: Roll out the dough to about 1/8 inch thickness on a floured surface. Cut the dough into strips using a knife or pasta cutter to create your egg noodles. Set aside while you finish the soup.
Step 3: Cook the Noodles and Finish the Soup
Cook the Noodles: Bring a large pot of salted water to a boil. Drop the noodles into the boiling water and cook for about 2-3 minutes, or until they float to the surface. Drain the noodles and add them to the beef bourguignon soup.
Thicken the Soup: If you prefer a thicker soup, you can whisk the gluten-free flour with a small amount of water to create a slurry, then stir it into the soup in the last 10 minutes of cooking. Allow it to simmer until the soup reaches your desired consistency.
Serving Suggestions
This Beef Bourguignon Soup is hearty enough to be a meal on its own, but it pairs beautifully with crusty gluten-free bread or a simple green salad. Serve it hot with a sprinkle of fresh parsley for a pop of color and added freshness.
Tips for Making the Perfect Beef Bourguignon Soup
- Choose the right cut of beef: Chuck roast works best for slow-cooked stews because it becomes incredibly tender over time.
- Don’t skip the wine: The red wine adds depth and richness to the broth. If you’re avoiding alcohol, you can substitute it with more beef broth, but the flavor won’t be as complex.
- Make the noodles in advance: If you want to save time, you can prepare the gluten-free egg noodles ahead of time and store them in the fridge for up to 24 hours.
Conclusion
This Beef Bourguignon Soup with Homemade Gluten-Free Egg Noodles is the ultimate comfort food for any season. With tender beef, rich flavors, and satisfying gluten-free noodles, it’s a meal that will warm you up from the inside out. Whether you’re serving it to your family on a cold night or cooking up a batch for meal prep, this dish is sure to be a hit.
Frequently Asked Questions (FAQs)
1. Can I make this soup without red wine?
Yes, you can substitute the red wine with more beef broth, though the wine adds a deeper flavor to the dish. If you’re avoiding alcohol, a non-alcoholic wine or a splash of balsamic vinegar can also work as a substitute.
2. How can I store leftover soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to store the noodles separately if possible to prevent them from becoming mushy when reheated.
3. Can I use store-bought gluten-free noodles?
Yes, if you’re short on time or prefer not to make your own noodles, you can use store-bought gluten-free pasta. Just cook them according to the package instructions and add them to the soup at the end.
4. What other vegetables can I add to the soup?
You can add other hearty vegetables like parsnips, potatoes, or turnips for extra flavor and nutrition. Just be sure to adjust the cooking time to ensure everything is tender.
5. Can I make this recipe in a slow cooker?
Yes, you can transfer the browned beef and sautéed vegetables to a slow cooker, add the broth and seasonings, and cook on low for 6-8 hours. Add the noodles at the end or cook them separately to avoid overcooking.
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