Beef / Pork

Stout and Beef Stew with Egg Noodles is for Dinner.

Stout and Beef Stew with Egg Noodles takes 30 minutes to prepare.

Stout and Beef Stew with Egg Noodles takes 180 minutes to cook.

Stout and Beef Stew with Egg Noodles makes 6 servings.

The ingredients for Stout and Beef Stew with Egg Noodles are:

3 strips thick-cut bacon (about 4 ounces), cut crosswise into 1-inch pieces
2 tsp vegetable oil, plus more if needed
1.2 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
1/2 lb fingerling or new potatoes, halved or quartered lengthwise
12 ounces cipollini or pearl onions, blanched and peeled
12 oz wide egg noodles
2 tablespoons chopped fresh dill, plus more for garnish
1/2 cup coarsely grated fresh horseradish
1 tablespoon distilled white vinegar


Read more at Marthastewart.com: Stout and Beef Stew Served Over Egg Noodles - Martha Stewart Recipes

Here is how you make Stout and Beef Stew with Egg Noodles:

DirectionsCook bacon with 2 teaspoons 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 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. Read more at Marthastewart.com: Stout and Beef Stew Served Over Egg Noodles - Martha Stewart Recipes Number of Servings: 6Recipe submitted by SparkPeople user MORTALMOM.

The nutritional information for Stout and Beef Stew with Egg Noodles is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 716.4

• Total Fat: 25.5 g
• Cholesterol: 115.6 mg
• Sodium: 746.9 mg
• Total Carbs: 69.3 g
• Dietary Fiber: 5.3 g
• Protein: 40.2 g