Boeuf Bourguignon Soup

I'm finally over being sick. All I dreamt about was getting back into the kitchen and making something while I was laid up, so I have been going a little overboard with my "Holly Hobby" ways. So far, no complaints from Rick on all the food he has been having to eat.

Last night I decided to make some comfort food (who me?) ala Martha Stewart. I'm a big fan of flavorful foods made entirely in one pot. This recipe didn't disappoint! I forgot the shallots while I was at the store, so used 1 large sweet yellow onion I had on hand. I think the shallots would have given it a more complex flavor, but the yellow onion worked fine. Instead of the Burgundy, I used a Cabernet Sauvignon from Argentina. Any dry red wine will work. If you don't have one already, go out and buy a good quality enameled cast iron stock pot (I prefer Le Creuset). It makes a difference in making a recipe like this as it ensures a consistent temp and allows for better "bit formation" on the bottom of the pan which add a ton of flavor to the finished product. Be sure to learn how to use enameled cast iron correctly. It requires a slightly different cooking style.

Boeuf Bourguignon Soup
Martha Stewart, Living, December 2010, page 140

Active Time: 30 minutes
Total Time: 3 hours
Serves 6

From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot.

4 bone-in short ribs (2 inches thick, 2 pounds total)
2 teaspoons cornstarch
3 tablespoons extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4 inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 tablespoon tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup dry red wine, such as Burgundy
8 cups homemade or store-bought low-sodium beef stock
2 cups water

1. Season ribs with 1/2 teaspoon salt and some pepper. Coat with cornstarch. Heatr 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. Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrots. (Nate Note: Make sure you save the "cubed" carrots and just add them to the bowl of browned mushrooms. They are added later in the recipe.)
3. Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized , about 6 minutes. Stir in tomato paste.
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. Remove ribs. Separate meat from bones; discard. Cut meat into bute-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt.

Storage: Soup can be refrigerated for up tp 2 days or frozen for up to 1 month. Thaw before using. Skim fat from top, and reheat.