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A seriously delicious combination of hearty beef and earthy mushrooms creating the outstanding Autumn Beef and Mushroom Ragout.
Autumn Beef and Mushroom Ragout

Autumn Beef and Mushroom Ragout
 
Author:
Serves: 4 to 5
Ingredients
  • 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
  • salt
  • 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
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. When stew is done, remove and discard parsley sprigs. Stir in mushrooms.
  5. Adjust seasonings if needed. (Stew can be made 2 days ahead. Let cool, cover and refrigerate. Reheat when needed.)
  6. When ready to serve, bring large pot of water to a boil; salt generously.
  7. 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.
Notes
Pappardelle, the extra-wide Italian noodles, common in Tuscan cuisine, work well in this recipe.

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