Stout And Beef Stew Served Over Egg Noodles Recipes

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BEEF STROGANOFF WITH NOODLES



Beef Stroganoff with Noodles image

This recipe is our family favorite. The sauce is very rich and creamy and is great served over egg noodles. It does take a little longer to make, but it is well worth it!

Provided by KARENA BINKLEY

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
1 ½ pounds beef stew meat, cut into 1/2 inch pieces
½ pound bacon, cut into 1/4 inch pieces
½ onion, diced
3 strips celery, diced
2 tablespoons seasoning salt
¼ cup Worcestershire sauce
3 (14 ounce) cans beef broth
1 (8 ounce) package dry egg noodles
1 teaspoon butter
2 (4 ounce) cans sliced mushrooms
¼ cup cornstarch
⅓ cup cold water
1 (8 ounce) container sour cream

Steps:

  • In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
  • Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
  • Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
  • Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.

Nutrition Facts : Calories 775.3 calories, Carbohydrate 36.4 g, Cholesterol 147.2 mg, Fat 54.6 g, Fiber 2.3 g, Protein 33.7 g, SaturatedFat 21.2 g, Sodium 2247.4 mg, Sugar 2.8 g

BEEF AND IRISH STOUT STEW



Beef and Irish Stout Stew image

This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.

Provided by want2hike

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h30m

Yield 6

Number Of Ingredients 12

2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 ½ cups Irish stout beer (such as Guinness®)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
  • Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
  • Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 14.2 g, Cholesterol 101.3 mg, Fat 36.1 g, Fiber 2.4 g, Protein 29.4 g, SaturatedFat 12.9 g, Sodium 160.4 mg, Sugar 4.8 g

STOUT AND BEEF STEW SERVED OVER EGG NOODLES



Stout and Beef Stew Served Over Egg Noodles image

Beef stew gets a hearty lift when served over egg noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 21

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

Steps:

  • Cook bacon with 2 tablespoons oil in a large pot over medium heat until crisp and browned. Drain on paper towels. Pour fat into a bowl, and reserve.
  • Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot, and heat over medium-high heat until hot.
  • Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, cook beef until browned on all sides, 2 to 3 minutes. Using a slotted spoon, transfer beef to a bowl. Add more reserved fat between batches if needed.
  • Pour fat from pot into the bowl, and reserve. Add 1 cup stock to pot, and cook, stirring and scraping bottom, for 1 minute. Pour over meat.
  • Heat reserved fat in pot. Add yellow onion and garlic, and cook for 3 minutes. Stir in mushrooms, and cook for 2 minutes. If bottom of pan begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining stock. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, for 1 minute.
  • Return beef to pot. Add remaining stock, the stout, thyme, and bay leaves. Bring to a boil. Reduce heat, and simmer, partially covered, for 1 hour 20 minutes.
  • Add potatoes and cipollini or pearl onions, and partially cover. Simmer until potatoes and onions are tender but not mushy, about 25 minutes. Stir in bacon. Season with salt and pepper.
  • Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook noodles according to package instructions. Drain. Add butter and dill to warm noodles, and toss. Season with salt and pepper.
  • Combine horseradish and vinegar. Ladle stew over noodles, and garnish with carrots, dill, and horseradish.

SPEEDY BEEF STEW WITH NOODLES



Speedy Beef Stew with Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 cup leftover or canned beef gravy
8 oz medium butter noodles, cooked
1 cup low sodium beef stock and drained
1 tablespoon cornstarch mixed with 1 tablespoon butter
1 tablespoon water
1/4 cup chopped parsley
2-3 slices leftover pot roast, cut in strips
Salt and pepper
Leftover roasted carrots and potatoes, diced 2/3 cup frozen peas

Steps:

  • Warm gravy with stock in medium saucepan over medium high heat. Thicken with cornstarch mixture if necessary. Bring to a simmer. Stir in beef, carrots, potatoes and peas. Toss noodles with butter and parsley. Top noodles with beef stew.

CROCK POT STEW MEAT OVER EGG NOODLES



Crock Pot Stew Meat over Egg Noodles image

When I was working full-time and had two small children, I looked for recipes that were fast and convenient. This was one of them.

Provided by Chef Carole in Sout

Categories     Stew

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 3

2 lbs stew meat
2 (10 ounce) cans condensed golden mushroom soup
12 ounces egg noodles

Steps:

  • Throw stew meat into the crock pot. Do not brown first.
  • Mix in the two cans of soup.
  • Turn crock pot to low and let it cook 6-8 hours.
  • Just before you are ready to eat, cook the egg noodles according to package directions.
  • Serve the stew meat over the egg noodles.

Nutrition Facts : Calories 725.7, Fat 19, SaturatedFat 7.4, Cholesterol 226.4, Sodium 1416.9, Carbohydrate 73, Fiber 3, Sugar 5.2, Protein 65.4

TENDER BEEF OVER NOODLES



Tender Beef over Noodles image

I dress up stew meat with noodles and a slightly sweet red sauce for this satisfying main dish. It goes terrific with a salad and garlic bread. -Olivia Gust, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 2 servings.

Number Of Ingredients 12

1/2 pound beef stew meat
1/3 cup chopped onion
1 teaspoon canola oil
1 cup water, divided
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3 tablespoons all-purpose flour
1 cup uncooked egg noodles
Minced fresh parsley, optional

Steps:

  • In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.

Nutrition Facts : Calories 385 calories, Fat 11g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 611mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 27g protein.

BEEF & STOUT STEW



Beef & stout stew image

What's more comforting on a cold winter night than beef and stout stew with buttery mash? You can make this stew ahead and freeze it for busy weeknights

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 3h50m

Yield Serves 6-8

Number Of Ingredients 9

3 tbsp vegetable oil
1 ½kg braising beef , cut into 3.5cm pieces
4 large onions , thickly sliced
3 tbsp plain flour
500ml stout
800ml beef stock
6 thyme sprigs
450g chestnut mushrooms , halved
handful parsley , to serve

Steps:

  • Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
  • Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
  • Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
  • Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
  • Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.

Nutrition Facts : Calories 427 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium

EASY BEEF STEW OVER RICE OR NOODLES



Easy Beef Stew over Rice or Noodles image

Beef stew made with root vegetables, pot roast, fennel bulb and beef consume that is quick and delicious

Provided by Jena from Santa Cla

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 large onion, chopped into strings
1/2 fennel bulb, and stalk with leaves chopped
2 celery, stalks chopped
3 garlic cloves, coarsely chopped
2 tablespoons olive oil
salt and pepper
3 lbs beef steaks (i use pot roast cut into bite size chunks but sirloin or 3 lbs stew meat, work just as well)
salt and pepper, and flour to coat
1/3-1/2 cup sherry wine
1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can French onion soup
2 tablespoons olive oil

Steps:

  • saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
  • remove and set aside.
  • salt and pepper meat then sprinkle with flour to coat all sides.
  • Brown meat well on all sides in 2 T olive oil about 10 minutes,
  • deglaze the pan with the sherry- getting up all the bits,
  • add soup and vegetables and stir until bubbly.
  • serve over rice or egg noodles with green salad.

Nutrition Facts : Calories 1023.2, Fat 68.8, SaturatedFat 23.9, Cholesterol 227.9, Sodium 605.2, Carbohydrate 11, Fiber 1.8, Sugar 2.9, Protein 69

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