A slow beef braise and roasted mushrooms are the secret to the best beef stroganoff recipe. This is the only way I'll ever make beef stroganoff again!
Season the meat with kosher salt and freshly ground black pepper. Heat an oven-safe dutch oven to medium-high heat on the stove with the olive oil. Brown the meat in batches if needed but do not crowd the pan.
Add the onions, celery, carrots, garlic, bay leaves and thyme to the meat and add enough water or stock to cover. Place in the oven, uncovered. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain the pasta, then add it to the sauté pan and cook for 2-3 minutes.
Serve with a dollop of créme fraiche and fresh chives.