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:

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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! 😊