Beef Bourguignon Soup (Martha Stewart)

• 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

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.

beef short, salt, pepper, cornstarch, olive oil, mushrooms, carrots, shallots, celery, bacon, tomato paste, thyme, bay leaf, red wine, beef stock, water

Taken from www.food.com/recipe/beef-bourguignon-soup-martha-stewart-451504 (may not work)