Mushroom and Burgundy Stew

TOTAL TIME: 2 hr 5 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • A few sprigs fresh thyme, leaves picked and finely chopped
  • 3 tablespoons flour
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 1/2 cups, half a bottle, dry red burgundy wine
  • 4 cups beef or mushroom stock
  • 1 pound egg noodles
  • 2 tablespoons butter
  • A handful fresh parsley, finely chopped
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Directions

Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat, add the pancetta or bacon, if using, until crispy. Add the mushrooms and cook until brown and tender, about 15 minutes or so. Add the onions, carrots, celery, garlic, bay leaves, salt, pepper, marjoram, and thyme. Cook, covered, 10 minutes more, stirring occasionally, to soften the vegetables. Stir in the flour for 1 minute, then add the tomato paste and Worcestershire sauce. Add the wine and reduce by half, a couple of minutes, then add the stock and simmer to thicken a bit. Cool completely and store for make-ahead meal, reheat over medium heat to bubbly.

While the stew simmers, bring water to a boil, salt it and cook off the egg noodles just before you're ready to serve. Drain them when they have a little bite to them and add back to the hot pot, stir together with butter, salt, and parsley. Serve the noodles in shallow bowls with stew.

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  • on December 01, 2013

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    This stew is so rich in flavor! My husband can't handle acid very well so instead of Burgundy I used Sherry, amazing! It provided this delicious sweetness that perfectly balanced the savory elements of this dish. I also used baby bellas as well as crimini, and pancetta instead of ham. Next time I will be more careful with salting, the pancetta and beef stock were very salty so I probably could have added less of my own seasoning

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  • on September 07, 2012

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    Fabulous! I made this almost entirely vegetarian: substituted veggie bacon and added a pat of butter, then a cube of beef bullion. Everything else was the same. My husband raved over it. We'll definitely make this again!

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  • on September 07, 2012

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    Quick, simple, filling and VERY tasty. I did not use bacon ( I don't eat meat or marjoram (don't care for it. Great dish and great comfort food!

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