Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Beef stew meat - (to 2 1/4 lbs) - trimmed of fat and cut in

  2. 3/4" chunks

  3. Vegetable oil

  4. 5 1/2 cups 343g / 12oz Chopped onions

  5. 5 1/2 cups 605g / 21oz Diced carrots in

  6. 1/4" cubes

  7. 2 tablespoons 30ml All-purpose flour

  8. 2 teaspoons 10ml Dried thyme leaves

  9. 3 sections Parsley, preferably flat-leaf - plus

  10. 2 tablespoons 30ml Chopped parsley - for garnish

  11. pinch Salt

  12. Freshly ground black pepper

  13. 3 cups 711ml Reduced-sodium beef stock - plus more if needed

  14. 2 cups 474ml Dry red wine - plus more if needed

  15. 8 oz 227g Shiitake mushrooms - cleaned

  16. 8 oz 227g White mushrooms - cleaned

  17. 1 lb 454g / 16oz Wide noodles

Instructions Jump to Ingredients ↑

  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. Adjust seasonings if needed. (Stew can be made 2 days ahead. Let cool, cover and refrigerate. Reheat when needed.)

  5. 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.


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