Stout and Beef Stew Served Over Egg Noodles

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From Martha Stewart Living
Serves 6-8

6 strips thick-cut bacon (about 8 oz), cut crosswise into 1-inch pieces
2 tbsp vegetable oil, plus more if needed
3 lbs 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 cloves garlic, large, minced
1 lb cremini mushrooms, stems trimmed, caps wiped clean with a damp paper towel and cut in half
1 tbsp all-purpose flour
1 tbsp dijon mustard
2 cups dark stout, such as Guinness
7 stems fresh thyme
3 bay leaves
1 lb fingerling or new potatoes, halved or quartered lengthwise
12 oz cipollini or pearl onions, blanched and peeled
1 lb wide egg noodles
4 tbsp unsalted butter
2 tbsp chopped fresh dill, plus more for garnish
1/2 cup coarsely grated fresh horseradish
1 tbsp distilled white vinegar
2 medium carrots, julienned, for garnish
1. Cook bacon with 2 tbsp oil in a large pot over medium heat until crisp and browned. Drain on paper towels. Pour fat into a bowl, and reserve.
2. Wipe out pot with paper towels. Add a tablespoon reserved fat to pot, and heat over medium-high heat until hot.
3. Season beef with 2 tsp salt and 1 tsp pepper. Working in batches, cook beef until browned on all sides, 2-3 minutes. Using a slotted spoon, transfer beef to a bowl. Add more reserved fat between batches if needed.
4. 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.
5. 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.
6. 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.
7. 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.
8. Bring a large pot of water to a boil. Add 1 tbsp salt. Cook noodles according to package instructions. Drain. Add butter and dill to warm noodles, and toss. Season with salt and pepper.
9. Combine horseradish and vinegar. Ladle stew over noodles, and garnish with carrots, dill, and horseradish.
Meal   DinnerDish   Main Dish
Main Ingredient   Beef

Holly Seiferth

Member since Dec 2007

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