Beef Bourguignon Soup (martha Stewart)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• beef short rib (bone-in 2 inches thick, 2 pounds total)
• 1 tablespoon salt (coarse)
• 1 tablespoon pepper (freshly ground)
• 2 teaspoons cornstarch
• 3 tablespoons olive oil (extra-virgin)
• 8 ounces mushrooms (button, quartered)
• 3 carrots (, 2 finely chopped and 1 cut into 3/4-inch cubes)
• 3 shallots (, minced)
• 2 celery ribs (, coarsely chopped)
• 2 slices bacon (, thinly sliced crosswise)
• 1 tablespoon tomato paste
• 1 tablespoon thyme (fresh)
• 1 bay leaf (dried)
• 1 cup dry red wine (, such as burgundy)
• 8 cups beef stock (homemade or store-bought low-sodium)
• 2 cups water

Recipe

• 1 1. season ribs with 1/2 teaspoon salt and some pepper. coat with cornstarch. heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. lightly brown ribs on all sides, about 6 minutes. transfer to a plate.
• 2 2. add mushrooms to pot. cook until browned, about 4 minutes. transfer to a bowl; add cubed carrot.
• 3 3. add shallots, celery, bacon, and chopped carrots to pot. cook until caramelized, about 6 minutes. stir in tomato paste.
• 4 4. return ribs with plate juices to pot. add thyme and bay leaf. raise heat to high. add wine. cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. add stock and water. bring to a boil. reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
• 5 5. remove ribs. separate meat from bones; discard. cut meat into bite-size pieces; return to pot. add reserved mushroom-carrot mixture. bring to a simmer; cook until cubed carrots are tender. season with salt. ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.