-
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.
