Beef and Stout Stew

• 6 ounces slab bacon (or 6 thick strips bacon), cut into 1-inch lardons (see note)
• Sunflower or other neutral-tasting oil
• 3 pounds boneless chuck, cut into 2-inch pieces
• Coarse salt and freshly ground pepper
• 3 to 4 cups Basic Brown Stock (page 50), or Basic Chicken Stock (page 41)
• 1 medium onion, peeled and coarsely chopped (1 1/2 cups)
• 4 large garlic cloves, peeled and finely chopped (2 tablespoons)
• 12 ounces cremini mushrooms, trimmed, wiped clean, and halved
• 2 tablespoons all-purpose flour, plus more if needed
• 1 tablespoon dijon mustard
• 7 sprigs fresh thyme
• 3 small dried bay leaves
• 2 cups stout (see note)
• 1 pound new potatoes or fingerlings, halved lengthwise (quartered, if large)
• 12 ounces cipollini onions, blanched and peeled (page 31)
• Coarse salt and freshly ground pepper
• 1/2 cup grated fresh horseradish root (grated on the small holes of a box grater)
• 1 tablespoon white vinegar
• 1 pound egg noodles, cooked according to package instructions
• 1 to 2 carrots, peeled and cut into fine julienne (about 1 tablespoon per serving)
• 2 tablespoons coarsely chopped fresh dill

1. Cook lardons In a large stockpot, combine the bacon and just enough oil to cover bottom of pot (about 2 tablespoons).
2. Cook over medium heat, stirring occasionally, until the bacon just turns crisp and brown, about 7 minutes.
3. Remove bacon with a slotted spoon, drain on paper towels, and pour off the rendered fat from the pot and reserve.
4. (If necessary, wipe the pot with paper towels to remove any burned bits from the bottom before proceeding.)
5. Brown meat Pat beef dry with paper towels, then season generously with salt and pepper.
6. Return about 2 tablespoons bacon fat to the pot and set it over high heat.
7. Cook the meat in batches to avoid crowding the pot, leaving ample room between pieces, and turn it as it cooks so that all sides are browned.
8. Each batch should take a total of 3 to 4 minutes; as soon as its ready, transfer the batch to a large bowl and then continue with the next one.
9. You may need to add more fat if the pot becomes too dry during cooking.
10. Once all of the meat has been cooked, pour off the fat and reserve.
11. Pour in 1 cup stock, and bring to a boil over high heat.
12. Deglaze pot, scraping up browned bits from the bottom.
13. Pour this over the meat in the bowl.
14. Cook aromatics Return all of the reserved bacon fat to the pot (if necessary to coat bottom of pot, add 1 to 2 tablespoons oil), and set it over medium-high heat.
15. Cook the onion and garlic until translucent, about 3 minutes, stirring fairly constantly.
16. Stir in the mushrooms and cook until they begin to soften, about 2 minutes.
17. (If the bottom of the pot is turning too dark, or the onions begin to stick, stir in about 1/4 cup stock.)
18. Simmer stew Once the vegetables have softened, stir in the flour and mustard, and cook, stirring, 1 minute.
19. Return the beef to the pot, along with any juices that have accumulated in the bowl, and the herbs.
20. Pour in 2 cups stock and the stout (liquid should just cover meat).
21. Bring the liquid to a full boil before reducing the heat so the stew is at a simmer.
22. Partially cover pot, and simmer until the meat is tender (it should pull apart easily with a fork), about 1 1/2 hours, skimming and discarding fat occasionally.
23. Cook garnish vegetables Put the potatoes and onions in the pot.
24. If necessary, add more stock so everything is covered for even cooking.
25. Simmer, partially covered, until potatoes are just tender when pierced with a knife, about 25 minutes.
26. Youll need to give the pot a good stir every now and then.
27. Once the vegetables are tender, stir in the lardons.
28. Season with salt and pepper.
29. Serve Stir together the grated horseradish and vinegar.
30. Place egg noodles in wide shallow bowls, then ladle the stew on top and garnish with carrots, dill, and the horseradish mixture.
31. Sauteed bits of slab bacon, called lardons, are classic flavor builders and are often used as a garnish for salads and soups.
32. To make lardons, cut the slices into strips about 1/2 inch by 2 inches, or dice into cubes.
33. The bacon will shrink substantially when cooked.
34. Cook the lardons in a couple of tablespoons oil over medium heat until brown and crisp, 5 to 10 minutes (or as described in the recipe).
35. Transfer to paper towels to drain.
36. Whenever possible, buy slab bacon rather than packaged slices.
37. Slab bacon can be sliced as needed for each recipe (especially helpful when making lardons), and the leftovers can be easily frozen (either whole or sliced) in airtight freezer bags.
38. Stout is a dry, very dark beer with a toasty flavor that some say has a hint of coffee.
39. There are many types available, most originating in England or Ireland (notably Guinness).
40. You will need 16 ounces for this recipe.
41. A robust red wine, such as Burgundy or Cabernet Sauvignon, can be used instead.

bacon, sunflower, boneless chuck, salt, brown stock, onion, garlic, cremini mushrooms, flour, mustard, thyme, bay leaves, stout, potatoes, onions, salt, horseradish root, white vinegar, egg noodles, carrots, fresh dill

Taken from www.epicurious.com/recipes/food/views/beef-and-stout-stew-393767 (may not work)