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