Boeuf Bourguignon Soup – Although this is an all day recipe, it is worth the effort !

Serves 6
6 bone-in short ribs (2 inches thick, 2 pounds total) Coarse salt and freshly ground pepper
2 teaspoons cornstarch3 tablespoons extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes3 shallots, minced
3 strips bacon, thinly sliced crosswise1 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
No Yolk Egg Noodles, for serving

Season ribs with 1/2 teaspoon salt and some pepper. Trim white fat. 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, 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 bones and any pieces of fat left on the beef. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Skim any remaining fat off the top of the soup. Season with salt. Ladle soup over bowls of egg noodles and serve.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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