Mushroom and Burgundy Stew

Photo: 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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5

Newest Ratings and Reviews

Read all 3 reviews

  • 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!

    people found this review Helpful.
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  • on October 23, 2011

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    I just made this recipe, and it's a great stew for the fall! I'm a vegetarian, so I substituted bacon for vegan bacon and used the mushroom stock instead of beef. I also used a combination of crimini and baby-belle mushrooms. Great dish!

    people found this review Helpful.
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