Porter Braised Beef Ragout with Shiitake and peas over Pappardelle

Porter Braised Beef Ragout with Shiitake and peas over Pappardelle

Meal type Entrée
By author Eric Kahwarczyk


  • 2lb beef in 1 inch cubes (preferable shoulder or chuck meat, but any cut will work)
  • 3 Medium carrots (peeled and large diced)
  • 1 Large onion (chopped)
  • 1 teaspoon anchovy paste
  • 3 cups dark porter beer
  • 2 cups V8 juice
  • 1 cup ground peeled tomato or tomato puree
  • 2 teaspoons chopped garlic
  • 4 cups beef or chicken stock
  • ½ cup sliced shiitake mushrooms
  • ½ cup sweet peas
  • 2 tablespoons chopped flat leaf parsley
  • ½ cup nice grating cheese (like parmesan or romano shredded or shaved)
  • 1lb pappardelle pasta (or other wide, flat type noodle)
  • Salt and pepper (to taste)
  • ½ cup cooking oil


Season beef with salt and pepper. Add oil to no-stick pan on medium high heat. When oil is hot add beef in batches and brown on all sides. Drain any excess oil then deglaze pan with porter. If you are going to roast in same pan, leave the liquid in; otherwise add porter-liquid along with beef to your roasting pan or Dutch oven. In same pan add onion, garlic, anchovy paste, V8, tomato puree and stock cover and place in 350 degree F oven for one hour. Remove pan from oven add carrots and stir return to oven for two more hours.
When beef is done or nearing done you can cook pasta according to directions.
In sauté pan heat a little butter then add shiitakes and sauté over medium heat until they soften (about 3 minutes). Add peas and cook about three more minutes then reserve.
Check beef for seasoning. You may or may not need more salt, depending on how salty your stock is; add some black pepper for sure.

To plate, lay pasta on plate or bowl top with a good portion of beef mixture (about a cup). Sprinkle mushrooms and peas over beef then finish with parsley and shaved cheese.
  • Publisher: Mercury Media and Entertainment
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