Boeuf Bourguignon Soup (GF!)

Photo and recipe (adapted) courtesy Martha Stewart.

This is one of those recipes that actually looks like it does in the picture.  Nothing like a Sunday supper full of warmth and comfort.  Makes a lot - perfect to make dinner one night, with leftovers; and freeze the other half for another night.

• 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 or sliced
• 3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
• 2 or 3 shallots, minced
• 2 celery stalks, coarsely chopped
• 2 strips bacon, thinly sliced crosswise
• 1 tablespoon tomato paste
• Dash of thyme, or to taste
• 1 dried bay leaf
• 1 cup dry red wine, such as Burgundy
• 2 boxes veggie stock
• 2 cups water
• Noodles, rice or potatoes to serve over (opt)
• Garlic bread or baguette with butter for dipping (opt)

Directions:

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 to bowl.
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 noodles/rice/potatoes and serve with bread on the side.