Beef and Noodles Stew
This hearty Beef and Noodles Stew combines tender chunks of beef with flavorful broth and noodles to create a comforting dish perfect for a cozy dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Ladle
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup celery, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add chopped onion and cook for 3-4 minutes until softened.
- Add minced garlic and sauté for an additional 1 minute.
- Return the browned beef to the pot, and pour in the beef broth.
- Add carrots, potatoes, celery, bay leaf, thyme, salt, and pepper to the pot. Stir well.
- Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 45 minutes to 1 hour, or until the beef is tender.
- Remove the bay leaf and add the egg noodles to the stew. Cook for an additional 10-12 minutes until the noodles are tender.
- Taste and adjust seasoning if needed.
- Ladle the stew into bowls, garnish with fresh parsley, and serve hot.
Notes
For a richer flavor, you can add a splash of red wine while browning the beef.
Feel free to add other vegetables such as peas or green beans based on your preference.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Adjust water when reheating if the stew gets too thick.