Cook bacon in oil until crisp; reserve fat. Brown beef in portion of fat until brown on all sides. Keep warm in covered bowl. Add 1 cup stock to pot, scraping bottom, pour over meat. Cook onions, garlic and mushrooms. Sprinkle flour over vegetables and add mustard; cook 1 min. Add beef to pot with remaining stock, Guinness, thyme and bay leaves. Bring to boil, reduce heat and simmer for 1 hr. 20 min.
Add potatoes and partially cover, simmer 25 mins. or until potatoes are tender. Stir in bacon, salt and pepper.
Cook egg noodles; drain. Add butter and dill to noodles and toss to combine. Combine horseradish and vinegar. Ladle stew over noodles, garnish with horseradish and dill.
Originally Submitted
12/30/2009
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