Beef and Noodles Stew

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

Leave a Comment