Beef and Noodles Stew
This hearty Beef and Noodles Stew combines tender beef, rich broth, and wholesome noodles for a comforting meal that's perfect for chilly days.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Ladle for serving
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups egg noodles
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped For garnish
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot. Cook for another 3-4 minutes until the onion is translucent and fragrant.
- Pour in the beef broth and water. Stir in the carrots, potatoes, thyme, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 1 hour. Stir occasionally.
- After 1 hour, add the egg noodles and Worcestershire sauce to the pot. Continue to simmer, uncovered, for an additional 15 minutes, or until the noodles are tender.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 5 minutes of cooking. Feel free to add other vegetables such as peas or green beans for added nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.