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Ingredients

For browning beef
For aromatics
For the stew
For garnish vegetables
For serving

Directions

Instructions Checklist
  • In large stockpot, cook bacon over medium heat, stirring occasionally, until the bacon just turns crisp and brown, about 7 minutes. Remove bacon with a slotted spoon and drain on paper towels.

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  • Pat beef dry with paper towels, then season generously with salt and pepper. Heat pot over high heat and cook the meat in batches to avoid crowding the pot, leaving ample room between pieces, and turn it as it cooks so that all sides are browned. Each batch should take a total of 3 to 4 minutes; as soon as it's ready, transfer the batch to a large bowl and then continue with the next one. You may need to add more fat if the pot becomes too dry during cooking. Once all of the meat has been cooked, pour off the fat and reserve. Pour in 1 cup stock, and bring to a boil over high heat. Deglaze pot, scraping up browned bits from the bottom. Pour this over the meat in the bowl.

  • Add olive oil to pot over low heat. Add chopped onion and cook until translucent, about 3 minutes. Add garlic, and cook, stirring, until fragrant. Stir in the mushrooms and cook until they begin to soften, about 2 minutes. (If the bottom of the pot is turning too dark, or the onions begin to stick, stir in about 1/4 cup stock.)

  • Once the vegetables have softened, stir in the flour and mustard, and cook, stirring, 1 minute. Pour in 2 cups stock. Return the beef to the pot, along with any juices that have accumulated in the bowl. Pour in 2 cups red wine. Add the herbs and bring the liquid to a full boil before reducing the heat so the stew is at a simmer. Cover pot, and simmer until the meat is tender (it should pull apart easily with a fork), about 1

  • Put the potatoes and cipollini onions in the pot. If necessary add more stock so everything is covered for even cooking. Simmer, partially covered, until potatoes are just tender when pierced with a knife, about 25 minutes. You'll need to give the pot a good stir every now and then. Once the vegetables are tender, stir in the lardons.

  • Stir together the grated horseradish and vinegar. Place egg noodles in wide shallow bowls, then ladle the stew on top and garnish with carrots, the horseradish mixture, and dill.

Reviews (4)

108 Ratings
  • 5 star values: 32
  • 4 star values: 33
  • 3 star values: 28
  • 2 star values: 10
  • 1 star values: 5
Rating: 1 stars
05/26/2019
If one looks at the end of direction 4. it says "about 1" and there is blank after that. Is it 1 hour, or is it 1 hr and 30 min or 1 hour and 45 min.? It's not that I wouldn't make this again, it's I couldn't make this again without the whole recipe. In the beginning of the recipe, one is told to pour off the fat and reserve it. Reserve the fat for what? Where does it say what to do about the fat and if it is to be used for vegetables or later on for stew or what?
Rating: Unrated
05/12/2013
3 of 3 ...the bread recipe was from jacques pepin cooking Essentials. The ingredients were all-purpose flour, baking powder, salt and milk. All in all a great meal, if you love beef, or bowls of comforting goodness then this recipie is a must!
Rating: Unrated
05/12/2013
....I added unsalted butter to hot egg parpardelle pasta after emediatly after they were drained in the colander. *I couldnt find the bay leaves at my local grocer so i omiited them. It was no problem becuse the stew was still divine. The beef was very tender. I recomend purchase a whole chuch roast or the rib form and to stay away from the pieces that were pre cubed. If you cube the meat yourself you ensure that each piece is pretty much uniform. I made a simple bread to accompany the stew....
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Rating: Unrated
05/12/2013
Beef stew is one of my mothers favorite recipies; so I made it for her on Mother's Day. I followed all the directions and I saw the instruction video( very helpful..I higlt recomend viewing before cooking). The out come was superb! I Just would like to point out that the prep work is labor intensive( blanching the pearl onions, browing the beef in multiple batches, cleaning the mushrooms). But it is well worth the elegent and vibrant flavor. I used the egg parpardelle past from Trader Joes..