Mushroom and Burgundy Stew
- 1/4 cup extra-virgin olive oil
- 4 ounces pancetta, chopped or 4 slices bacon, chopped, optional
- 2 pounds crimini mushrooms, halved
- 2 medium onions, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 4 large cloves garlic, sliced
- 2 bay leaves
- Salt and freshly ground black pepper
- A sprig fresh marjoram, finely chopped or 1 teaspoon dried
- 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
DirectionsWatch how to make this recipe.
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.
Recipe courtesy of Rachael Ray