Stout and Beef Stew Served Over Egg Noodles

See full recipe on: Martha Stewart


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

Nutrition 6 servings

Per Serving % Daily Value
Calories 1,064
Fat 45g 70%
Carbs 88g 29%
Protein 72g 145%
Fiber 6g 27%
Cholesterol 256mg 85%
Sodium 791mg 32%


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