Slow-Cooker Sunday Stew by Ree Drummond

foodnetwork.com

Shelley Chandler

by Ree Drummond, The Pioneer Woman

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

subheading: Buttery Lemon Parsley Noodles:

1 pound pasta (fettuccine, linguine, angel hair)

4 tablespoons (½ stick) butter

2 tablespoons olive oil

¼ cup finely minced fresh parsley

1 tablespoon minced garlic

1 lemon, zested and juiced

Kosher salt and freshly ground black pepper

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