Mushroom and Burgundy Stew

Ingredients

• 2  bay leaves 
• 2 tablespoons butter 
• 2  carrots chopped
• 2 ribs celery chopped
• 2 pounds crimini mushrooms halved
• 1 pound extra wide egg noodles 
• 3 tablespoons flour 
• 4 large cloves garlic sliced
• 2.5 cups half a bottle dry red
• 1 sprig marjoram dried fresh finely chopped
• 0.3 cup olive oil extra-virgin
• 2 medium onions chopped
• 4 ounces pancetta chopped
• 1 handful parsley fresh finely chopped
• 4 servings salt and pepper black freshly ground
• 4 cups mushroom stock 
• 3 sprigs thyme leaves fresh leaves picked finely chopped
• 2 tablespoons tomato paste 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• pot
• dutch oven

Directions

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