Comfort food for the cold -- Beef Stew

There is nothing like a hearty stew to make you forget about the cold wintry weather that is brewing outside. The recipe below is from a mix mash of 4 different beef stew and beef bourguignon recipes. It takes about 4.5 hours to make and serves about 12 to 14. I hope you enjoy it as much as I do.

Ingredients
5 pounds boneless beef chuck (not lean), cut into 1 to 2-inch pieces
8 ounces dry cured center cut applewood smoked bacon (diced) or 8 ounces of proscuitto (diced)
3 tablespoons olive oil
3 carrots, cut into 1 inch chunks
3 celery ribs, cut into 1 inch chunks
2 medium onions, sliced
1 head garlic, peeles and chopped roughly
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Bay leaves
2 Fresh thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
2 1/2 pounds small white boiling potatoes (peel potatoes and cut into 1/2-inch-wide wedges)
1 1/2 pounds carrots (baby carrots or reg carrots cut into 1 inch pieces)
Kosher salt
Freshly ground black pepper

Wide 6-to 8-quart heavy pot with a tight-fitting lid (Dutch Oven)

Eat it with crusty bread (sour dough, ciabatta, french bread, country bread)

Directions
Preheat oven to 350°F with rack in middle.

Braise the beef. Pat beef dry with paper towels and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.

Heat the olive oil in a large Dutch oven medium-high heat. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Then brown the meat, without crowding, in 3 batches, turning, about 7 - 9 minutes per batch. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes. Add a pinch of salt and pepper.

Push vegetables to one side of the pot. Add tomato paste to empty area and cook paste, stirring, 1-2 minutes, then stir into vegetables.

Add vinegar and cook, stirring, about 2 minutes.

Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, about 10 to 12 minutes.

Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.

Take pot out of oven and add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes. Add a pinch of salt and pepper to taste if needed.

Note:
*You can also add mushrooms to this recipe.You can add this at the end after the potatoes and carrots have cooked about 35 minutes. Slice mushrooms and saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.

*The stew improves in flavor if it's made at least 1 day ahead. You can reheat on the stovetop or in the oven with the lid on at 350°. I would suggest freezing a portion of it since it's a large amount.