Step 1

Pat meat dry with paper towels. Add enough oil to coat bottom of large, deep-sided pan with lid; place over medium heat. When oil is very hot, add enough beef cubes to fit comfortably in single layer. Saute until browned well on all sides, 3 to 4 minutes. Remove meat with slotted spoon and drain on paper towels. Repeat with remaining meat, adding more oil as needed.

Step 2

Add oil to coat bottom of same pan. Heat over medium heat. Add onions and carrots; cook, stirring constantly, until softened slightly, about 3 minutes. Return meat to pan. Sprinkle with flour; cook, stirring, for 2 minutes. Add thyme, parsley sprigs, 1 teaspoon salt, 1/2 teaspoon pepper, stock and wine. Bring to a simmer. Reduce heat and cook, covered, until meat is very tender when pierced with knife, about 1 1/2 hours. (If liquids seem too thick near end of cooking time, add up to 1/2 cup stock and up to 1/3 cup wine.)

Step 3

While stew is simmering, prepare mushrooms: Remove and discard stems from shiitakes; slice caps into 1/2-inch strips. Cut white mushrooms through stems into 1/2-inch-wide slices. Heat 1 tablespoon oil in large, heavy, medium skillet over medium-high heat. Add mushrooms; cook, stirring constantly, until browned, 3 to 4 minutes. Season to taste with salt and pepper. Set aside at cool room temperature.

Step 4

When stew is done, remove and discard parsley sprigs. Stir in mushrooms. Adjust seasonings if needed. (Stew can be made 2 days ahead. Let cool, cover and refrigerate. Reheat when needed.)

Step 5

When ready to serve, bring large pot of water to a boil; salt generously. Add noodles; cook until al dente, 4 to 5 minutes for fresh noodles, 10 to 12 minutes for dried. Drain noodles. Taste; add salt if needed. Arrange on serving platter. Mound stew on top; garnish with chopped parsley.

Step 6

Yield: 4 to 5 servings.

Step 7

Comments: Pappardelle, the extra-wide Italian noodles, work well in this recipe.