Beef Burgundy Soup - cooking recipe

Ingredients

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

Preparation

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