1. In a large pot, heat half the oil over medium heat. 2. Add bacon and saute until crispy, about 5 minutes. 3. Remove with a slotted spoon to a plate lined with paper towels; set aside. 4. Season beef with salt and pepper to taste. 5. 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. 6. Remove with a slotted spoon to a warm plate. 7. Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning. 8. Saute until vegetables start to soften, about 4 minutes. 9. Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes. 10. Add wine and scrape up any browned bits on the bottom of the pot. 11. Return beef and any accumulated juices to the pot and add stock; bring to a boil. 12. Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours. 13. Discard bay leaf and stir in vinegar. 14. Taste and adjust seasoning with salt and pepper, if needed. 15. Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired). ---------------------------------------------------------------------------
Nutrition
Ingredients
