Beef and Noodles Stew
This comforting Beef and Noodles Stew is a hearty dish perfect for a family dinner. A rich and flavorful broth simmered with tender beef, vegetables, and wide egg noodles makes for a warming meal that is easy to prepare and satisfies the whole family.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 set Measuring cups and spoons
- 1 Ladle
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 units carrots, sliced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat the olive oil over medium-high heat in a large pot or Dutch oven.
- Add the beef stew meat and brown it on all sides for about 5-7 minutes. Remove the beef and set it aside.
- Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for about 5 minutes, until the vegetables are soft.
- Add the minced garlic to the pot and cook for another minute until fragrant.
- Return the browned beef to the pot and pour in the beef broth. Add the dried thyme and rosemary, then stir to combine.
- Bring the mixture to a boil, reduce the heat, cover, and let it simmer for about 1 hour, until the beef is tender.
- After 1 hour, add the egg noodles to the pot and stir well. Continue to simmer for another 10-15 minutes until the noodles are cooked through.
- Season the stew with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
You can substitute the egg noodles with other pasta type or even add potatoes for a different twist.
This stew can be stored in the refrigerator for up to 3 days and can be frozen for up to 3 months. Reheat on the stove before serving.
Feel free to add any other vegetables you like, such as peas or green beans, for added nutrition.