Begin by melting the butter with the oil in a large Dutch oven over medium heat. Add the beef and brown it well on all sides.
Drain off any excess fat from the pan (more than a teaspoon) and add 1 quart of stock to the pot. Bring to a boil; then reduce to simmer. Cover the pan and simmer gently until the meat is fork tender, about 2½ hours.
When the beef is finished cooking, transfer it to a large bowl with any juices and let cool until it can be handled; then shred it.
In the same pot you cooked the beef in, add the bacon and cook until just done, 5 to 7 minutes. Remove the bacon, but leave the fat in the pan.
Add the veggies and cook until just beginning to soften, about 15 minutes.
Add the shredded beef and crumble the reserved bacon back to the pot along with the herbs.
Add the remaining 2 quarts of stock (or more to just cover) and simmer over medium-low heat until the vegetables are tender, about 10 minutes.
Let the mixture sit, covered, for at least an hour to allow the flavors to come together. Then, remove the herbs and bay leaves. Season to taste with salt and freshly cracked black pepper.
To serve, drizzle with a glug of balsamic vinegar and grate some fresh Parmesan over the top. Sprinkle with fresh, chopped parsley and more black pepper, if desired.
—From Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices/Andrews McMeel Publishing CLICK FOR BOOK REVIEW
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