Beef Burgundy Soup

• 2 tablespoons olive oil, divided
• 4 slices bacon, chopped
• 2 lbs boneless beef chuck roast, trimmed and cut into 1-inch cubes
• 1/2 teaspoon salt
• fresh ground black pepper
• 2 cups frozen pearl onions, thawed
• 3 carrots, sliced
• 2 stalks celery, sliced
• 2 garlic cloves, minced
• 2 potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 2 cups dry red wine
• 6 cups beef stock
• 1 teaspoon balsamic vinegar
• 1/4 cup minced fresh flat leaf parsley

1. In a large pot, heat half the oil over medium heat.
2. Add bacon and saute until crispy, about 5 minutes.
3. Remove with a slotted spoon to a plate lined with paper towels; set aside.
4. Season beef with salt and pepper to taste.
5. Add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches.
6. Remove with a slotted spoon to a warm plate.
7. Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning.
8. Saute until vegetables start to soften, about 4 minutes.
9. Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes.
10. Add wine and scrape up any browned bits on the bottom of the pot.
11. Return beef and any accumulated juices to the pot and add stock; bring to a boil.
12. Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours.
13. Discard bay leaf and stir in vinegar.
14. Taste and adjust seasoning with salt and pepper, if needed.
15. Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired).

olive oil, bacon, chuck roast, salt, fresh ground black pepper, frozen pearl onions, carrots, stalks celery, garlic, potatoes, thyme, basil, bay leaf, red wine, beef stock, balsamic vinegar, flat leaf parsley

Taken from www.food.com/recipe/beef-burgundy-soup-485330 (may not work)