Ease of Preparation: Easy.
Yield: 2 servings.
Ingredients:
12 ounces (360g) stewing beef, cut into 1-inch cubes
¼ cup (60ml) flour
3 tablespoons (45ml) canola oil
1 yellow onion, chopped
1 garlic clove, minced
1/3 cup (80ml) dry white wine
2 cups (480ml) beef stock
2 tablespoons (30ml) Worcestershire sauce
1 cup (240ml) buttermilk
2 tablespoon (30ml) butter
1 cup (240ml) quartered button mushrooms
Salt and pepper
2 tablespoons (30ml) chopped fresh parsley
½ teaspoon (3ml) grated nutmeg
300 grams (10 ounces) fresh pappardelle
Method:
In a mixing bowl, toss beef cubes in flour until properly coated.
Heat oil in a Dutch oven over medium-high heat.
Add beef and sear on all sides for 2-3 minutes each, or until nicely browned.
Remove beef cubes and set aside.
Add onion and garlic, and cook for 3-4 minutes or until golden brown.
Deglaze with wine, and cook for 3-4 minutes, scraping the bottom of the pan to add all flavors to the sauce.
Add beef back to Dutch oven.
Add beef stock and bring to a simmer.
Cook for 90 minutes, or until beef is fork tender and stock has reduced nicely.
Add Worcestershire sauce and buttermilk, and simmer for 15 minutes.
Heat butter in a skillet over medium-high heat.
Add mushrooms and cook for 7-8 minutes, or until nicely browned.
Once cooked, add mushrooms to beef stew.
Season with salt and pepper.
Add parsley and nutmeg, and stir well.
Take Dutch oven off heat.
Cook pappardelle until al dente.
Spoon buttermilk beef mixture over pappardelle pasta. Serve hot.
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