Mushroom and Burgundy Stew Recipe

Name: Mushroom and Burgundy Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 ounces pancetta, chopped or 4 slices bacon, chopped, optional; 2 pounds 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 tablespoons flour; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 2 1/2 cups, half a bottle, dry red burgundy wine; 4 cups beef or mushroom stock; 1 pound egg noodles; 2 tablespoons butter; A handful fresh parsley, finely chopped

Servings: persons

1/4 cup extra-virgin olive oil
4 ounces pancetta, chopped or 4 slices bacon, chopped, optional
2 pounds 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 tablespoons flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 1/2 cups, half a bottle, dry red burgundy wine
4 cups beef or mushroom stock
1 pound egg noodles
2 tablespoons 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, 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.
4
Cook, covered, 10 minutes more, stirring occasionally, to soften the vegetables.
5
Stir in the flour for 1 minute, then add the tomato paste and Worcestershire sauce.
6
Add the wine and reduce by half, a couple of minutes, then add the stock and simmer to thicken a bit.
7
Cool completely and store for make-ahead meal, reheat over medium heat to bubbly.
8
While the stew simmers, bring water to a boil, salt it and cook off the egg noodles just before you're ready to serve.
9
Drain them when they have a little bite to them and add back to the hot pot, stir together with butter, salt, and parsley.
10
Serve the noodles in shallow bowls with stew.

1101

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 4 ounces pancetta, chopped or 4 slices bacon, chopped, optional, 2 pounds crimini mushrooms, halved, 2 medium onions, chopped, and more.

Yes, Mushroom and Burgundy Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Burgundy Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions