Name: Stout and Beef Stew Served Over Egg Noodles
Ingredients: 6 strips thick-cut bacon (about 8 ounces), cut crosswise into 1-inch pieces; 2 tablespoons vegetable oil, plus more if needed; 3 pounds beef chuck, cut into 2-inch pieces; Coarse salt and freshly ground pepper; 3 cups homemade or low-sodium store-bought chicken stock, plus more if needed; 1 medium yellow onion, coarsely chopped; 4 large garlic cloves, minced; 1 pound cremini mushrooms, stems trimmed, caps wiped clean with a damp paper towel and cut in half; 1 tablespoon all-purpose flour; 1 tablespoon Dijon mustard; 2 cups dark stout, such as Guinness; 7 stems fresh thyme; 3 bay leaves; 1 pound fingerling or new potatoes, halved or quartered lengthwise; 12 ounces cipollini or pearl onions, blanched and peeled; 1 pound wide egg noodles; 4 tablespoons unsalted butter; 2 tablespoons chopped fresh dill, plus more for garnish; 0.5 cup coarsely grated fresh horseradish; 1 tablespoon distilled white vinegar; 2 medium carrots, julienned, for garnish

Stout and Beef Stew Served Over Egg Noodles

3.8

(23)

3 Reviews

Martha Stewart Editors

Updated on May 16, 2017

Servings:

Beef stew gets a hearty lift when served over egg noodles.

Ingredients

6 strips thick-cut bacon (about 8 ounces), cut crosswise into 1-inch pieces
2 tablespoons vegetable oil, plus more if needed
3 pounds beef chuck, cut into 2-inch pieces
Coarse salt and freshly ground pepper
3 cups homemade or low-sodium store-bought chicken stock, plus more if needed
1 medium yellow onion, coarsely chopped
4 large garlic cloves, minced
1 pound cremini mushrooms, stems trimmed, caps wiped clean with a damp paper towel and cut in half
1 tablespoon all-purpose flour
1 tablespoon Dijon mustard
2 cups dark stout, such as Guinness
7 stems fresh thyme
3 bay leaves
1 pound fingerling or new potatoes, halved or quartered lengthwise
12 ounces cipollini or pearl onions, blanched and peeled
1 pound wide egg noodles
4 tablespoons unsalted butter
2 tablespoons chopped fresh dill, plus more for garnish
½ cup coarsely grated fresh horseradish
1 tablespoon distilled white vinegar
2 medium carrots, julienned, for garnish

Directions

Cook bacon with 2 tablespoons oil in a large pot over medium heat until crisp and browned. Drain on paper towels. Pour fat into a bowl, and reserve.
Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot, and heat over medium-high heat until hot.
Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, cook beef until browned on all sides, 2 to 3 minutes. Using a slotted spoon, transfer beef to a bowl. Add more reserved fat between batches if needed.
Pour fat from pot into the bowl, and reserve. Add 1 cup stock to pot, and cook, stirring and scraping bottom, for 1 minute. Pour over meat.
Heat reserved fat in pot. Add yellow onion and garlic, and cook for 3 minutes. Stir in mushrooms, and cook for 2 minutes. If bottom of pan begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining stock. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, for 1 minute.
Return beef to pot. Add remaining stock, the stout, thyme, and bay leaves. Bring to a boil. Reduce heat, and simmer, partially covered, for 1 hour 20 minutes.
Add potatoes and cipollini or pearl onions, and partially cover. Simmer until potatoes and onions are tender but not mushy, about 25 minutes. Stir in bacon. Season with salt and pepper.
Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook noodles according to package instructions. Drain. Add butter and dill to warm noodles, and toss. Season with salt and pepper.
Combine horseradish and vinegar. Ladle stew over noodles, and garnish with carrots, dill, and horseradish.