| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1069 |
| Total Fat | 38 g |
| Saturated Fat | 11 g |
| Carbohydrates | 125 g |
| Dietary Fiber | 9 g |
| Sugar | 16 g |
| Protein | 35 g |
| Cholesterol | 136 mg |
| Sodium | 2129 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1069 |
| Total Fat | 38 g |
| Saturated Fat | 11 g |
| Carbohydrates | 125 g |
| Dietary Fiber | 9 g |
| Sugar | 16 g |
| Protein | 35 g |
| Cholesterol | 136 mg |
| Sodium | 2129 mg |
Reviews
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.
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.
very flavorful!
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.
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.
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.