Stout and Beef Stew Served Over Egg Noodles
INGREDIENTS
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6 strips thick-cut bacon (about 8 ounces), cut crosswise into 1-inch pieces
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2 tablespoons vegetable oil, plus more if needed
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3 pounds beef chuck, cut into 2-inch pieces
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Coarse salt and freshly ground pepper
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3 cups homemade or low-sodium store-bought chicken stock, plus more if needed
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1 medium yellow onion, coarsely chopped
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4 large garlic cloves, minced
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1 pound cremini mushrooms, stems trimmed, caps wiped clean with a damp paper towel and cut in half
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1 tablespoon all-purpose flour
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1 tablespoon Dijon mustard
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2 cups dark stout, such as Guinness
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7 stems fresh thyme
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3 bay leaves
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1 pound fingerling or new potatoes, halved or quartered lengthwise
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12 ounces cipollini or pearl onions, blanched and peeled
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1 pound wide egg noodles
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4 tablespoons unsalted butter
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2 tablespoons chopped fresh dill, plus more for garnish
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1/2 cup coarsely grated fresh horseradish
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1 tablespoon distilled white vinegar
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2 medium carrots, julienned, for garnish
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