| Level: | Easy |
| Total: | 6 hr 40 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 slices thick-cut bacon
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 medium onions, cut into quarters, keeping the root end intact
- One 10-ounce container plain white button mushrooms, wiped clean
- 4 medium carrots, cut into 2-inch chunks
- 4 medium red potatoes, unpeeled, quartered
- 4 cloves garlic, minced
- 1 jalapeno pepper, halved and partially seeded
- 1 cup beer
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- About 2 cups beef broth
- 2 sprigs fresh parsley
- 1 sprig fresh rosemary
- Buttery Lemon Parsley Noodles, recipe follows, for serving
- 2 tablespoons fresh parsley leaves, for garnish
- 1 pound pasta (fettuccine, linguine, angel hair)
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons olive oil
- 1/4 cup finely minced fresh parsley
- 1 tablespoon minced garlic
- 1 lemon, zested and juiced
- Kosher salt and freshly ground black pepper
Instructions
- In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Set aside. Pour off any excess oil, leaving about 2 tablespoons in the skillet.
- Put the flour and some salt and pepper in a resealable plastic bag and add the beef. Toss to coat the beef thoroughly. Heat the bacon grease in the skillet over medium-high heat. Add the beef to the skillet in 2 batches and brown on all sides, 4 to 5 minutes per batch. Set aside.
- Put the onions in the bottom of a slow cooker. Add the beef, mushrooms, carrots, potatoes, garlic and jalapeno. Season with a big pinch of salt and some black pepper. Cut the bacon into large pieces and sprinkle them over the top.
- Pour the beer into a pitcher, whisk in the tomato paste and Worcestershire and then pour it over the vegetables. Add enough beef broth to just cover the meat and top with the parsley and rosemary sprigs. Cover and cook on low for 6 hours.
- Serve with Buttery Lemon Parsley Noodles and garnish with about 1 teaspoon of parsley per portion.
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
- Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 652 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 40 g |
| Cholesterol | 96 mg |
| Sodium | 1209 mg |
| Serving Size | 1 of 8 servings |
| Calories | 652 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 40 g |
| Cholesterol | 96 mg |
| Sodium | 1209 mg |
Reviews
MAde it on a Wednesday, not Sunday – but that’s okay. Good food is great any day. I wasn’t sure about beef stew on a bed of lemony pasta but it was really good. I did make a few changes for my family likes/allergies. I chopped my onion so my family wouldn’t see large pieces of onion. I doubled the garlic – since we love garlic. On the lemony pasta, I didn’t have fresh lemon so I used a seasoning that had lemon zest or something lemony (lemon pepper) in it. I also used two types of mushrooms. I’m allergic to beer, so I used red wine. Personally, I think that put it over the top. This is a hearty crock-pot/slow cooker meal. Served it with garlic rolls and ate on it all week.
…Can beef stew be made any more comforting ? Yes, yes, yes! Be still my heart. Put it on a bed of lemony, buttered pasta. This recipe is sooooo delicious that it will haunt you till you make it again.
Everyone loved it. If you want to change it do so but I DO NOT want to read that.
Favorite stew – will never go back to any other. I’ve used it with beef and venison, both are awesome (but venison shines here). The bacon is a must (if you skip – make sure to add salt) and I’ve also done it with or without the beer. It’s phenomenal in a bowl by itself or with the noodles (be adventurous people – they’re just noodles!) Haven’t tried the jalapeno yet but I’m making this again tomorrow and thinking about trying it. I chop the vegetables to a size based on how lazy I am feeling that day and it’s always good – the longest part of prep for this recipe is cooking the bacon, honestly!
Very tasty!! I used a full bottle of guinness and a full container of beef stock (4 cups) for the liquids.
My family felt that this recipe was too bland. The only difference that I made was substituting the cup of beer with beef broth. Although good on their own, the noodles did not pair with the stew.
Oh my G. Outrageous! Outstanding! Is there any way I can give this 6 stars !?!! I skipped the bacon and added a little thyme and extra garlic. My husband and I both had thirds ! I’ve been making a pretty good stew for years. But, this stew is the bomb !!! Thank you, Ree 🙂
This was so good! We loved it the only thing i would do different is chop some of the veggies up a little smaller. I also added some hot sauce to give it a little heat. We used whole wheat linguine noodles and they were by favorite part. They were even good before adding the stew on them! I will be making this again!!
The beef stew was very good. I used venison cubed meat and it cooked up very tender. I did substitute porcini pepper for the jalapeño. This is a keeper!!
Can’t review as yet as it’s still cooking. I’m worried that there won’t be enough broth. Does anyone think adding a can of cream of mushroom soup would suffice? I plan on eating it with dumplings and not the noodles so I’d like more broth…..