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Gallery Stout and Beef Stew Served Over Egg Noodles Credit: DANA GALLAGHER Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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 1/2 cup coarsely grated fresh horseradish 1 tablespoon distilled white vinegar 2 medium carrots, julienned, for garnish

Gallery Stout and Beef Stew Served Over Egg Noodles Credit: DANA GALLAGHER

Recipe Summary Servings: 8

Stout and Beef Stew Served Over Egg Noodles      Credit: DANA GALLAGHER

Stout and Beef Stew Served Over Egg Noodles

Credit: DANA GALLAGHER

Stout and Beef Stew Served Over Egg Noodles

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

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 1/2 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.

Reviews (4)

 Add Rating & Review     23 Ratings   5 star values:        7    4 star values:        8    3 star values:        5    2 star values:        3    1 star values:        0

Reviews (4)

Add Rating & Review     23 Ratings   5 star values:        7    4 star values:        8    3 star values:        5    2 star values:        3    1 star values:        0

Add Rating & Review

23 Ratings 5 star values: 7 4 star values: 8 3 star values: 5 2 star values: 3 1 star values: 0

23 Ratings 5 star values: 7 4 star values: 8 3 star values: 5 2 star values: 3 1 star values: 0

23 Ratings 5 star values: 7 4 star values: 8 3 star values: 5 2 star values: 3 1 star values: 0

  • 5 star values: 7 4 star values: 8 3 star values: 5 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       09/28/2014   Wonderfully delicious! I will definitely be making this again. Five Stars!  

Martha Stewart Member     Rating: Unrated       04/12/2008   This is one of the best meals I've made. People love it. I used horseradish in a jar instead of the grated and it was delicious. Very hot. It is great over the egg noodles and the dill adds a great flavor. I also served the meal with big buttermilk biscuits which was perfect.  

Martha Stewart Member     Rating: Unrated       03/24/2008   I made this stew over the weekend and everybody loved it. I didn't want to serve it over egg noodles so I added some extra potatoes and served it with some roasted carrots and parsnips. I'm sure I'll make it again.

    Martha Stewart Member

    Rating: Unrated 09/28/2014

Wonderfully delicious! I will definitely be making this again. Five Stars!

Rating: Unrated

Rating: Unrated 04/12/2008

This is one of the best meals I’ve made. People love it. I used horseradish in a jar instead of the grated and it was delicious. Very hot. It is great over the egg noodles and the dill adds a great flavor. I also served the meal with big buttermilk biscuits which was perfect.

Rating: Unrated 03/24/2008

I made this stew over the weekend and everybody loved it. I didn’t want to serve it over egg noodles so I added some extra potatoes and served it with some roasted carrots and parsnips. I’m sure I’ll make it again.

All Reviews for Stout and Beef Stew Served Over Egg Noodles

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stout and Beef Stew Served Over Egg Noodles

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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