Serves 4 with leftovers

pounds beef chuck or round, cut into 1½-inch chunks
Salt and pepper, to taste
¼cup flour
6tablespoons olive oil, or more if needed
3medium onions, chopped
3medium carrots, cut into ½-inch-thick rounds
2turnips, cut into ½-inch pieces
2cloves garlic, finely chopped
2cups red wine
1cup chicken stock
1cup water
1can (28 ounces) whole tomatoes, crushed in a bowl
2bay leaves
Few sprigs fresh thyme
pounds cremini or button mushrooms, thickly sliced
3tablespoons chopped fresh thyme

1. Set the oven at 350 degrees.

2. Pat the beef dry and sprinkle with salt, pepper, and flour. In a large flameproof casserole over high heat, heat 2 tablespoons of oil. Working in batches, brown the beef, turning occasionally, for about 6 minutes. Use a slotted spoon to transfer the meat to a bowl. Repeat with the remaining beef, adding more oil as necessary.

3. Add 2 tablespoons of oil to the pot. Cook the onions over medium heat, stirring occasionally, for 6 minutes. Add the carrots and turnips. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 2 minutes.


4. Add the wine, turn up the heat, and cook, scraping up the browned bits at the bottom of the pan, until the mixture comes to a boil. Simmer for 3 minutes. Add the stock, water, tomatoes, bay leaves, and thyme sprigs. Return the beef and any accumulated juices to the pot. Return the liquid to a boil, remove from the heat, and cover the pan.

5. Cook in the oven for 2 to 2½ hours, stirring a few times, or until the beef is very tender when pierced with the tip of a sharp knife. Let the stew sit at room temperature for at least 15 minutes. Skim the fat from the surface of the liquid.

6. Meanwhile, in a large skillet over medium-high heat, heat the remaining 2 tablespoons oil. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, for about 8 minutes or until their liquid evaporates and the mushrooms are golden. Reserve 1 cup of mushrooms for the tagliatelle. Stir the remaining mushrooms into the stew.

7. Remove 4 cups of stew for the tagliatelle. Discard the thyme from the stew. Reheat the stew until bubbling. Taste for seasoning, and add more salt and pepper if you like. Garnish with chopped thyme. Lisa Zwirn