Mushroom and Burgundy Stew

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My husband and I LOVED this recipe (the kids wouldn't eat it, but I'm not surprised. It's a little more sophisticated on the palate. It only got better and better as it sat. I used beef broth and didn't have any marjoram so omitted that.

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This was delicious. I usually make a recipe exactly as written the first time but I discovered I didn't have any marjoram. But, this was so wonderful I will make it again and again.

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very flavorful!

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Used beef broth and came out amazing!! Saved to my recipe box b/c I'm using this one again and again!!! My family loved all the recipes from this episode. First time making all the recipes in a day to have through out the week WOW works out gr8 for work nights.

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The only things I changed were I used about half of the amount of vegetable broth (my store doesn't have mushroom broth, and I let it simmer for at least an hour at the end. I also added some frozen peas while the the noodles were boiling to give it more of a stew feeling. The sauce was rich and thick and really looked as if there was some kind of beef in there. My husband and I both loved it. We have a lot leftover with just the two of us, but I'll have some good leftover lunches! I will definitely make this again! You don't miss the meat at all because those portabello mushrooms are so nice and meaty and hold up well to being cooked for a long time.

And seriously, rating the recipe for a quirk of the chef is really silly. Rate the recipe.

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My family loved this stew! Followed the recipe exactly and it came out great. Could not find mushroom broth but using beef broth worked out well. Will definitely make this again.