Smoky Beef Stew With Blue Cheese And Chives

By Sunset
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About 2 tbsp. vegetable oil

4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces

4 strips hardwood-smoked bacon, chopped

2 large onions, peeled and cut into 1/2-in. wedges

About 1 tsp. salt

1/4 cup flour

1 tablespoon smoked paprika (see Notes)

1 teaspoon chipotle chile powder

2 bottles (750 ml. each) dry red wine

2 pounds russet or Yukon Gold potatoes, peeled and cut into large pieces

1 pound carrots, peeled and cut into 1/4- by 2-in. sticks

1 tablespoon butter

1/2 cup crumbled blue cheese

Freshly ground black pepper

1/4 cup minced chives

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