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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:
- 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.
- 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.
- Thicken the Stew:
- Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
- 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.
- 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.
- 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.
- 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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