Mushroom and Burgundy Stew
Rachael Ray

Mushroom and Burgundy Stew
Mushroom and Burgundy Stew

Yield: 4 servings
Total Time: 2 hr. 5 min. Prep: 20 min.
Cook: 45 min. (Inactive: 1 hr.)


4 oz pancetta, chopped or 4 slices bacon, chopped, optional
2 lb crimini mushrooms, halved
2 medium onions, chopped
2 carrots, chopped
2 ribs celery, chopped
4 large cloves garlic, sliced
2 bay leaves
Salt and freshly ground black pepper
A sprig fresh marjoram, finely chopped or 1 teaspoon dried
A few sprigs fresh thyme, leaves picked and finely chopped
3 Tbsp flour
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
2 ½ C, half a bottle, dry red burgundy wine
4 C beef or mushroom stock
1 lb egg noodles
2 Tbsp butter
A handful fresh parsley, finely chopped


  1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat, add the pancetta or bacon, if using. Cook until crispy.
  2. Add the mushrooms and cook until brown and tender, about 15 minutes or so.
  3. Add the onions, carrots, celery, garlic, bay leaves, salt, pepper, marjoram, and thyme. Cook, covered, 10 minutes more to soften the vegetables, stirring occasionally.
  4. Stir in the flour for 1 minute, then add the tomato paste and Worcestershire sauce.
  5. Add the wine and cook to reduce by half, a couple of minutes, then add the stock and simmer to thicken a bit.
  6. Cool completely and store for make-ahead meal, reheat over medium heat to bubbly.
  7. When you are ready to serve this dish: While the stew simmers, bring water to a boil, salt it and cook the egg noodles just before you're ready to serve.
  8. Drain them when they have a little bite to them and add back to the hot pot, stir together with butter, salt, and parsley.
  9. Serve the noodles in shallow bowls with stew.