SOUP
Hearty Beef and Noodle Stew
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Hearty Beef and Noodle Stew
Ingredients:
- 2 lbs beef chuck or stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 2 potatoes, peeled and diced
- 8 cups beef broth
- 1 cup red wine (optional, for depth of flavor)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 8 oz wide egg noodles (or broken lasagna sheets, as pictured)
- 2 cups mushrooms, sliced (optional)
- Fresh parsley, chopped, for garnish
Instructions:
- Brown the Beef:
- Heat olive oil in a large pot over medium-high heat.
- Season beef with salt and pepper. Brown the beef in batches to ensure even browning (about 4-5 minutes per batch). Remove and set aside.
- Sauté Vegetables:
- In the same pot, sauté onions and garlic until fragrant.
- Add carrots, celery, and mushrooms (if using), cooking until softened (about 5 minutes).
- Deglaze and Simmer:
- Stir in tomato paste and cook for 1-2 minutes.
- Add red wine to deglaze the pot, scraping up browned bits from the bottom. Cook for another 2 minutes.
- Add Liquid and Spices:
- Return the beef to the pot. Pour in beef broth and Worcestershire sauce.
- Add bay leaves, thyme, and paprika. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1.5 to 2 hours, or until the beef is tender.
- Cook Potatoes and Noodles:
- Add diced potatoes and noodles to the pot. Simmer for an additional 15-20 minutes, or until the potatoes and noodles are cooked.
- Season and Serve:
- Adjust salt and pepper to taste. Remove bay leaves.
- Serve hot, garnished with fresh parsley, alongside crusty bread if desired.
Tips:
- Substitute noodles with dumplings or rice for variety.
- Add a splash of cream for a richer texture.
- Store leftovers in the fridge for up to 3 days; reheat gently.
Let me know if you’d like more variations or details!