Mushroom & Burgundy Stew
I’m making this a little bit lighter and healthier by substituting mushrooms for beef, but I’m still keeping a little bit of guilty pleasure by starting with pancetta. However, you can leave that out if you’d prefer.
- 1/4 cup EVOO
- 4 ounces pancetta or 4 slices bacon, chopped (optional)
- 2 pounds cremini mushrooms, halved
- 2 medium onions, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 4 large cloves garlic, sliced
- 2 fresh bay leaves
- Leaves from 1 sprig fresh marjoram, finely chopped, or 1 teaspoon dried
- Leaves from 2 or 3 sprigs fresh thyme, finely chopped
- Salt and pepper
- 3 tablespoons flour
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 1/2 cups dry red Burgundy wine
- 4 cups beef or mushroom stock
- 1 pound egg noodles
- 2 tablespoons butter
- A handful of fresh flat-leaf parsley tops, finely chopped
In a large Dutch oven, heat the EVOO (4 turns of the pan) over medium-high heat. Add the pancetta or bacon (if using) and cook until crispy. Add the mushrooms and cook until browned and tender, about 15 minutes. Add the onions, carrots, celery, garlic, bay leaves, marjoram, thyme, and salt and pepper. Cover and cook, stirring occasionally, to soften the vegetables, about 10 minutes. Add the flour and stir 1 minute. Add the tomato paste and Worcestershire. Deglaze the pan with the wine and reduce by half, 1 to 2 minutes. Add the stock and simmer to thicken a bit.
Make-ahead: Cool and refrigerate.
Night of: Return the stew to room temp before reheating gently over medium heat while you cook the noodles.
Bring a large pot of water to a boil. Salt the water and cook the noodles to al dente. Drain and return to the pot. Add the butter, parsley, and some salt and toss to melt the butter.
Serve the noodles in shallow bowls topped with stew.