Beef Bourguignon Soup (Martha Stewart) - cooking recipe

Ingredients

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

Preparation

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. Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.
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 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.