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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 martha-cooking-school-stewing-beef-stew.jpg
Ingredients For browning beef 6 ounces slab bacon (or 6 thick strips bacon), cut into 1/2-inch lardons 3 pounds boneless chuck, cut into 2-inch pieces Coarse salt and freshly ground pepper 1 cup of beef stock For aromatics 2 tablespoons olive oil 1 medium onion, peeled and coarsely chopped (1 1/2 cups) 4 large garlic cloves, peeled and minced (2 tablespoons) 12 ounces cremini mushrooms, trimmed, wiped clean, and halved For the stew 2 tablespoons all-purpose flour, plus more if needed 1 tablespoon Dijon mustard 2 cups beef stock 2 cups red wine 7 sprigs fresh thyme 2 small dried bay leaves For garnish vegetables 1 pound new potatoes or fingerlings, halved lengthwise (quartered, if large) 12 ounces cipollini onions, blanched and peeled For serving 1/2 cup grated 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...