Autumn Beef And Mushroom Ragout

Recipe Ingredients

2 lbs	908g / 32oz	Beef stew meat - (to 2 1/4 lbs) - trimmed of fat and cut in 3/4" chunks
		Vegetable oil
5 1/2 cups	343g / 12oz	Chopped onions
5 1/2 cups	605g / 21oz	Diced carrots in 1/4" cubes
2 tablespoons	30ml	All-purpose flour
2 teaspoons	10ml	Dried thyme leaves
3 sections		Parsley, preferably flat-leaf - plus
2 tablespoons	30ml	Chopped parsley - for garnish
pinch		Salt
		Freshly ground black pepper
3 cups	711ml	Reduced-sodium beef stock - plus more if needed
2 cups	474ml	Dry red wine - plus more if needed
8 oz	227g	Shiitake mushrooms - cleaned
8 oz	227g	White mushrooms - cleaned
1 lb	454g / 16oz	Wide noodles

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 11-30-1998 - By Betty Rosbottom

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