Make-Ahead Beef Bourguignon for the Whole Gang

Pat the beef cubes completely dry with paper towels, then toss with paprika until well coated. (Dry meat browns better — this step isn't optional if you want good flavor.)

Heat oil in a large, heavy pot over medium-high heat. Brown the beef in batches, don't crowd the pan. Take your time here.

While the meat browns, mix flour, marjoram, thyme, and pepper in a small bowl. Sprinkle this over the browned meat and cook 10 more minutes, stirring occasionally.

Meanwhile, in a separate pan, sauté the onions, carrots, and celery in a splash of broth until softened, about 8 minutes.

Add the sautéed vegetables to the meat pot along with ginger, garlic, bay leaves, wine, remaining broth, and soy sauce. Bring to a simmer.

Cover and simmer on low heat for 2.5 to 3 hours, until the beef falls apart when you poke it with a fork. (This is perfect make-ahead territory — it tastes even better the next day.)

About 15 minutes before the stew is done, stir in the sliced mushrooms. Remove bay leaves.

Cook noodles according to package directions and drain. Serve stew over noodles and garnish with parsley.