Ingredients:
3 tbsp. flour
1 tsp. seasoned salt, divided
1 tsp. ground black pepper, divided
1 1/2 lb. beef stew meat (or chuck roast), cut into 1″ pieces
2 tbsp. butter
1 tbsp. olive oil
1 yellow onion, chopped
12 oz. sliced mushrooms
4 garlic cloves, chopped
1 qt. beef stock
2 tbsp. Worcestershire sauce
4 sprigs of thyme
1 12-oz. bag frozen egg noodles, such as Reames brand
Sour cream and chopped parsley, for serving (optional)
Directions:
In a large bowl, mix the flour with 1/2 teaspoon each of seasoned salt and black pepper. Coat the beef
pieces evenly.
Heat a Dutch oven over medium-high, adding butter and olive oil. Brown the beef in batches, then set
aside.
Lower the heat to medium; add onion, mushrooms, garlic, and the remaining seasoned salt and black
pepper. Sauté for 7 minutes.
Return the beef to the pot with beef stock, Worcestershire sauce, and thyme sprigs. Simmer covered on
low for 1 hour and 15 minutes.
Discard thyme, add egg noodles, and cook until tender, about 20-25 minutes. Serve with sour cream and
parsley if desired.
Prep Time: 10 minutes | Cooking Time: 1 hour 55 minutes | Total Time: 2 hours 5 minutes
Kcal: 450 kcal | Servings: 4-6 servings