Best 3 Stout And Beef Stew Served Over Egg Noodles Recipes

Indulge in the hearty and comforting flavors of stout and beef stew, a classic dish that combines the rich taste of Guinness stout with tender beef, savory vegetables, and a flavorful broth. Served over fluffy egg noodles, this stew is a perfect meal for a chilly evening. This recipe also includes variations for a slow cooker and a red wine version, providing options for different preferences and cooking methods. Additionally, discover a tasty stout bread recipe that complements the stew perfectly, making it a complete and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

EASY BEEF STEW WITH NOODLES

Easy Beef Stew with Noodles image

Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

Steps:

In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

Nutrition Facts : Calories 731 g, Fat 34 g, Fiber 4 g, Protein 56 g

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

Ingredients

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.

Tips:

Use a good quality stout. A dark, robust stout will add a lot of flavor to the stew.
Brown the beef in batches. This will help to develop a nice crust on the beef and prevent it from becoming tough.
Don't crowd the pot. If you overcrowd the pot, the beef will not brown properly and the stew will be watery.
Use a variety of vegetables. This will add color, flavor, and nutrients to the stew.
Don't overcook the beef. The beef should be cooked until it is tender, but not tough.
Serve the stew over egg noodles, mashed potatoes, or rice.

Conclusion:

This stout and beef stew is a delicious and hearty meal that is perfect for a cold winter day. The stout adds a rich, complex flavor to the stew, and the beef is tender and flavorful. The vegetables add color, flavor, and nutrients to the stew, and the egg noodles are a delicious and comforting addition. This stew is sure to be a hit with your family and friends.