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Beef Stew with Egg Noodles

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Beef Stew with Egg Noodles

 

 

 

Ingredients:

  • For the Beef Stew:
    • 2 lbs (900g) beef chuck, cut into 1-inch cubes
    • 2 tablespoons vegetable oil
    • 1 large onion, diced
    • 3 cloves garlic, minced
    • 3 carrots, sliced
    • 2 stalks celery, sliced
    • 3 tablespoons all-purpose flour
    • 4 cups beef broth
    • 1 cup red wine (optional, can replace with more broth)
    • 2 tablespoons tomato paste
    • 1 tablespoon Worcestershire sauce
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • Salt and pepper to taste
    • 1 tablespoon fresh parsley, chopped (for garnish)
  • For the Egg Noodles:
    • 12 oz (340g) wide egg noodles
    • 2 tablespoons butter
    • Salt to taste

Instructions:

  1. Prepare the Beef:
    • Season the beef cubes with salt and pepper.
    • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
    • Brown the beef in batches, making sure not to overcrowd the pan. Once browned, remove the beef and set it aside.
  2. Cook the Vegetables:
    • In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
    • Add the minced garlic and cook for another 1-2 minutes.
  3. Thicken the Stew:
    • Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
  4. Add the Liquids:
    • Gradually add the beef broth and red wine (if using), stirring constantly to avoid lumps.
    • Stir in the tomato paste, Worcestershire sauce, bay leaves, and thyme.
  5. Simmer the Stew:
    • Return the browned beef to the pot. Bring the stew to a boil, then reduce the heat to low.
    • Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and adjust seasoning with salt and pepper if needed.
  6. Cook the Egg Noodles:
    • While the stew is simmering, cook the egg noodles according to the package instructions.
    • Drain the noodles and toss with butter and a little salt.
  7. Serve:
    • Serve the beef stew over the buttered egg noodles. Garnish with fresh parsley.

Tips:

  • For a richer flavor, you can add a splash of balsamic vinegar or a teaspoon of sugar towards the end of cooking to balance the flavors.
  • This dish can also be made in a slow cooker. After browning the beef and cooking the vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours.

Enjoy your hearty and comforting beef stew with egg noodles!

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