Get ready to dive into a bowl of hearty, flavorful beef stew meat and noodles that’ll warm your soul. This recipe is a game-changer for chilly evenings or when you’re craving something deeply satisfying.
Why This Recipe Works
- The slow cooking process ensures the beef becomes fork-tender, melting in your mouth with every bite.
- A rich, savory broth infused with herbs and spices creates layers of flavor that noodles soak up beautifully.
- It’s a one-pot wonder, meaning less cleanup and more time enjoying your meal.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 8 oz egg noodles
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Beef
Heat olive oil in a large pot over medium-high heat. Add the beef stew meat in batches, browning on all sides. This step is crucial for developing deep flavors. Tip: Don’t overcrowd the pot to ensure each piece gets a good sear.
Step 2: Sauté the Vegetables
Add the onion, carrots, and celery to the pot, sautéing until they begin to soften, about 5 minutes. Stir in the garlic for the last 30 seconds to avoid burning. The veggies will add sweetness and texture to the stew.
Step 3: Deglaze and Simmer
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits. Add the beef broth, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until the beef is tender. Tip: The longer it simmers, the more flavorful it becomes.
Step 4: Cook the Noodles
In a separate pot, cook the egg noodles according to package instructions until al dente. Drain and set aside. Adding them directly to the stew can make them mushy, so keeping them separate until serving is key.
Step 5: Combine and Serve
Once the beef is tender, adjust seasoning if needed. Serve the stew over a bed of cooked noodles, allowing the broth to soak into the noodles for the ultimate comfort food experience.
Tips and Tricks
For an even richer flavor, consider browning the meat in batches to avoid steaming. If you’re short on time, a pressure cooker can reduce cooking time significantly. Don’t skip deglazing the pot; those browned bits are flavor gold. For a thicker stew, mix a tablespoon of flour with cold water and stir it in during the last 30 minutes of cooking. Always taste and adjust seasoning before serving.
Recipe Variations
- Swap beef for chicken or turkey for a lighter version.
- Add mushrooms for an earthy flavor and extra umami.
- Use sweet potatoes instead of carrots for a sweeter twist.
- Incorporate a splash of balsamic vinegar for acidity and depth.
- Try different herbs like oregano or bay leaves for a new flavor profile.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker along with the broth and herbs. Cook on low for 6-8 hours or high for 3-4 hours. Add the cooked noodles just before serving.
What can I use instead of red wine?
If you prefer not to use wine, you can substitute with additional beef broth or a non-alcoholic red wine. The wine adds depth, but the stew will still be delicious without it.
How can I store leftovers?
Store the stew and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth if the stew has thickened too much.
Summary
This beef stew meat and noodles recipe is a hearty, flavorful dish perfect for any occasion. With tender beef, savory broth, and soft noodles, it’s comfort food at its best. Follow the tips and variations to make it your own, and enjoy the delicious results.