Beef Bourguignon Soup

By Paynoff

Ingredients

• •4 bone-in short ribs (2 inches thick, 2 pounds total)
• •Coarse salt and freshly ground pepper
• •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
• •Herbed Egg Noodles, for serving

Details

Servings 6
Preparation time 30mins
Cooking time 33mins

Preparation

Step 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.
•Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.
•Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
•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.
•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