Beef and Noodles Stew
This hearty beef and noodles stew is a comforting dish that combines tender beef chunks, hearty vegetables, and noodles in a savory broth. Perfect for chilly days, it will warm you from the inside out.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or ladle
- 1 bowl for serving
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 4 cups beef broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
- Fresh parsley, chopped for garnish
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides (about 5-7 minutes). Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
- Add the sliced carrots and chopped celery. Cook for another 5 minutes, stirring occasionally.
- Return the browned beef to the pot. Pour in the beef broth and water, then add the dried thyme, bay leaf, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 1 hour. Stir occasionally during this time.
- After 1 hour, add the egg noodles to the pot. Stir well and cook for an additional 10-15 minutes until the noodles are tender.
- Remove the bay leaf, adjust seasoning with more salt and pepper if needed, and serve hot in bowls.
- Garnish with freshly chopped parsley before serving.
Notes
For extra flavor, you can add more herbs like rosemary or a splash of Worcestershire sauce.
This stew can be made ahead of time and stored in the refrigerator for up to three days. It also freezes well for up to three months. Reheat thoroughly before serving.