Smoky Beef Stew with Blue Cheese and Chives

Ingredients

• 1 pound carrots, peeled and cut into 1/4- by 2-in. sticks
• 2 pounds russet or Yukon Gold potatoes, peeled and cut into large pieces
• 2 bottles (750 ml. each) dry red wine
• ¼ cup flour
• 1 tablespoon smoked paprika (see Notes)
• 4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces
• About 2 tbsp. vegetable oil
• + 8 more ingredients
• • ¼ cup minced chives
  • Freshly ground black pepper
  • ½ cup crumbled blue cheese
  • 1 tablespoon butter
  • About 1 tsp. salt
  • 2 large onions, peeled and cut into 1/2-in. wedges
  • 4 strips hardwood-smoked bacon, chopped
  • 1 teaspoon chipotle chile powder

1. Heat a heavy, large casserole or Dutch oven (not nonstick) over medium-high heat. Add 1 tbsp. oil. When hot, add 1/5 to 1/4 of the beef. The first piece should sizzle when it hits the pot; if it doesn't, remove it and wait for the oil to get hotter. The pieces should not touch-you want plenty ...

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