Ree Drummond's Slow-Cooker Sunday Stew | The Pioneer Woman

Sundays call for Ree's Slow-Cooker Stew, the ultimate comfort food. With a hearty mix of beef and all your favorite stew vegetables served over buttery lemon noodles, this recipe is "out of this world scrumptious." #ReeDrummond #ThePioneerWoman #FoodNetwork #SlowCooker #SundayStew Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/4bdEpgm Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Slow-Cooker Sunday Stew RECIPE COURTESY OF REE DRUMMOND 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 2 tablespoons fresh parsley leaves, for garnish Buttery Lemon Parsley Noodles: 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 Directions 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. Buttery Lemon Parsley Noodles: 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. Cook’s Note If the stew is fatty, carefully remove the vegetables and meat. Strain the liquid and skim off any fat, then return the meat and vegetables to the gravy. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Slow-Cooker Sunday Stew | The Pioneer Woman | Food Network https://youtu.be/Y_-o1_QfQS0