Autumn Beef and Mushroom Ragout
Keys: Main Dish Hold Beef Soups Stews Meats
Yield: 4
Ingredients:
2 lb Beef stew meat - (to 2 1/4 lbs) trimmed of fat and
cut in 3/4" chunks
Vegetable oil
5 1/2 cup Chopped onions
5 1/2 cup Diced carrots in 1/4" cubes
2 tbl All-purpose flour
2 tsp Dried thyme leaves
3 sprg Parsley, preferably flat-leaf plus
2 tbl Chopped parsley for garnish
Salt
Freshly ground black pepper
3 cup Reduced-sodium beef stock plus more if needed
2 cup Dry red wine plus more if needed
8 oz Shiitake mushrooms cleaned
8 oz White mushrooms cleaned
1 lb Wide noodles
Method:
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.
Yield: 4 to 5 servings.
Comments: Pappardelle, the extra-wide Italian noodles, work well in this
recipe.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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