Beef And Noodles Recipe
The origins of beef and noodles trace back to traditional American and European cuisines, where variations of this dish have been enjoyed for generations.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 lb (450g) beef stew meat, cut into bite-sized pieces
- 8 oz (225g) wide egg noodles
- 4 cups (1 liter) beef broth
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 tbsp (30ml) vegetable oil
- 1 tsp (5ml) Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Brown the Beef: Heat vegetable oil in the pot over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- Saute Vegetables: In the same pot, add onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
- Deglaze the Pot: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Simmer: Return the beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Cook Noodles: In a separate pot, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Combine: Add the cooked noodles to the pot with the beef and broth. Stir gently to combine and simmer for an additional 5-10 minutes to blend flavors.
- Season: Season with salt and pepper to taste. Adjust seasoning as needed.
- Serve: Ladle the beef and noodles into bowls. Garnish with chopped parsley if desired. Serve hot and enjoy!