A seriously delicious combination of hearty beef and earthy mushrooms creating the outstanding Autumn Beef and Mushroom Ragout.
Autumn Beef and Mushroom Ragout
Author: Betty Rosbottom
Serves: 4 to 5
- 2 pounds beef stew meat (to 2 1/4 pounds); trimmed of fat and cut in 3/4" chunks
- vegetable oil
- 5 1/2 Cups chopped onions
- 5 1/2 Cups diced carrots in 1/4" cubes
- 2 Tablespoons all-purpose flour
- 2 teaspoons dried thyme leaves
- 3 sprigs parsley, preferably flat-leaf; plus
- 2 Tablespoons chopped parsley; for garnish
- freshly ground black pepper
- 3 Cups reduced-sodium beef stock; plus more if needed
- 2 Cups dry red wine; plus more if needed
- 8 ounces Shiitake mushrooms; cleaned
- 8 ounces white mushrooms; cleaned
- 1 pound wide noodles
- Pat meat dry with paper towels. Add enough oil to coat bottom of large, deep-sided pan with lid; place over medium heat. When oil is very hot, add enough beef cubes to fit comfortably in single layer. Saute until browned well on all sides, 3 to 4 minutes. Remove meat with slotted spoon and drain on paper towels. Repeat with remaining meat, adding more oil as needed.
- Add oil to coat bottom of same pan. Heat over medium heat. Add onions and carrots; cook, stirring constantly, until softened slightly, about 3 minutes. Return meat to pan. Sprinkle with flour; cook, stirring, for 2 minutes. Add thyme, parsley sprigs, 1 teaspoon salt, 1/2 teaspoon pepper, stock and wine. Bring to a simmer. Reduce heat and cook, covered, until meat is very tender when pierced with knife, about 1 1/2 hours. (If liquids seem too thick near end of cooking time, add up to 1/2 Cup stock and up to 1/3 Cup wine.)
- While stew is simmering, prepare mushrooms: Remove and discard stems from shiitakes; slice caps into 1/2-inch strips. Cut white mushrooms through stems into 1/2-inch-wide slices. Heat 1 Tablespoon oil in large, heavy, medium skillet over medium-high heat. Add mushrooms; cook, stirring constantly, until browned, 3 to 4 minutes. Season to taste with salt and pepper. Set aside at cool room temperature.
- When stew is done, remove and discard parsley sprigs. Stir in mushrooms.
- Adjust seasonings if needed. (Stew can be made 2 days ahead. Let cool, cover and refrigerate. Reheat when needed.)
- When ready to serve, bring large pot of water to a boil; salt generously.
- Add noodles; cook until al dente, 4 to 5 minutes for fresh noodles, 10 to 12 minutes for dried. Drain noodles. Taste; add salt if needed. Arrange on serving platter. Mound stew on top; garnish with chopped parsley.
Pappardelle, the extra-wide Italian noodles, common in Tuscan cuisine, work well in this recipe.