Beef and Beer Stew with Shirataki Macaroni

Beef and Beer Stew with Shirataki Macaroni
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 3½ pounds chuck roast, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 4 tablespoons butter
  • 3 medium yellow onions sliced about ¼ inch thick (about 8 cups)
  • 3 tablespoons all-purpose flour
  • 1½ cups chicken or beef broth
  • 1½ cups (12 oz bottle) beer
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon whole grain mustard
  • 1 tablespoon brown sugar
  • 2 packages Shirataki Macaroni
  1. Drain and rinse Shirataki Macaroni really well. Place on paper towels to dry.
  2. Pat beef dry with paper towels, then season well with salt and pepper.
  3. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over
  4. medium-high heat until hot, almost smoking.
  5. Working in batches, brown the meat, without stirring, about 3 minutes on each side ( brown well).
  6. Transfer browned beef to a separate bowl.
  7. Add 2 tablespoons butter to dutch oven; reduce heat to medium.
  8. Add the onions and ½ teaspoon of salt; cook until onions are browned, about 15
  9. minutes.
  10. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
  11. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste.
  12. Increase heat to medium-high and bring to a full simmer.
  13. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender.
  14. Stir occasionally, scraping up anything that is sticking to the bottom of the pan.
  15. About half an hour before it finishes cooking, add the mustard and brown sugar.
  16. Adjust seasonings to taste.
  17. Discard thyme and bay leaf.
  18. Adjust seasonings with salt and pepper to taste and serve over Shirataki Macaroni.


Shirataki Penne Noodles and Turkey Cheddar Tetrazzini

Shirataki Penne Noodles and Turkey Cheddar Tetrazzini
Recipe type: Turkey Dishes
Prep time: 
Cook time: 
Total time: 
  • 1 pound package Shirataki Penne Noodles
  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 large garlic clove, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 10 ounces sliced white mushrooms
  • 1//4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 4 cups shredded roasted turkey
  • 8 ounces shredded sharp cheddar cheese
  • 1 cup unseasoned bread crumbs
  • 2 tablespoons finely grated Parmesan cheese
  • 2 tablespoons olive oil
  1. Rinse and drain the Shirataki Penne Noodles under warm water. Pat dry with paper towels. Set aside.
  2. Heat the butter in a large heavy skillet over medium-high

    heat until melted.

  3. Add onion, carrot, celery, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 7 minutes.
  4. Add mushrooms and saute, stirring occasionally, until liquid from mushrooms has evaporated, about 6 minutes.
  5. Add flour, stirring to combine. Whisk in broth and milk, then bring to a boil.
  6. Boil until liquid in pan has thickened, about 8 minutes.
  7. Remove from heat and stir in turkey, cheddar cheese, and reserved pasta.
  8. Transfer pasta mixture to a 3-quart baking dish.
  9. Stir together breadcrumbs, parmesan, and oil, then sprinkle evenly over tetrazzini.
  10. Bake until breadcrumbs are browned and tetrazzini is heated through, about 25 minutes.