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Stout and Beef Stew Recipe

   
 

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     Stout and Beef Stew

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8
Preptime   2 hrs

Ingredients
6 strips thick cut bacon, 1-in pieces
2 tbsp. oil
3 lbs beef chuck, 2-in pieces
3 cups low sodium chicken broth
1 yellow onion, chopped
4 lrg. garlic cloves, minced
1 lb. cremini mushrooms, halved
1 tbsp. flour
1 tbsp. dijon mustard
 
2 cups Guinness
7 stems fresh thyme
3 bay leaves
1 lb. fingerling potatoes, quartered
1 lb. egg noodles
4 tbsp. unsalted butter
1/2 cup grated horseradish
2 tbsp. chopped fresh dill
1 tbsp. white vinegar

Instructions
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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