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.


Grilled Southwestern Shirataki Pasta Salad


Recipe: Grilled Southwestern Shirataki Pasta Salad
Recipe type: Beef, Salads
Prep time: 
Cook time: 
Total time: 
  • 8 ounces Shirataki Macaroni Noodles
  • 8 oonces lean boneless sirloin steak
  • ½ teaspoon each ground cumin, salt and pepper
  • 3 medium poblano chile peppers, halved and seeded
  • 1 ear fresh corn, husked
  • 1 medium sweet onion, sliced ½ inch thick
  • Nonstick spray
  • 2 large ripe tomatoes, cut in bite-size chunks
  • 1 tablespoon olive oil
  • ¼ cup lime juice
  • ½ cup chopped cilantro
  1. Drain Shirataki Macaroni Noodles, rinse under cold water and drain again. Pat dry with paper towels. Transfer to a large serving bowl.
  2. Heat outdoor grill. Rub steak with ¼ tsp each of the cumin, salt and pepper.
  3. Coat steak, peppers, corn and onion with nonstick spray.
  4. Grill steak 4 to 6 minutes, turning once, for medium-rare. Remove to cutting board; let stand 5 minutes.
  5. Grill peppers, corn and onion 8 to 10 minutes, turning as needed until lightly charred and tender.
  6. Cut peppers and onion into bite-size pieces and cut corn off cob; add to bowl with pasta.
  7. Slice steak thinly against the grain and add to bowl.
  8. Add remaining cumin, salt and pepper and remaining ingredients to bowl; toss to mix and coat.