Stewed Beef with Egg Noodles
6 oz beef, cut into 1” cubes
2 tbsp flour
2 tbsp olive oil
½ cup red wine (non-alcoholic or regular)
1½ cups beef broth
1 clove garlic, minced (1 tsp)
1 cup chopped onion
1 green bell pepper, chopped
1 carrot, chopped
1 celery stalk, chopped
¾ cup fresh mushrooms, sliced (5 oz)
1 tbsp cornstarch
¼ cup water
2 cups uncooked egg noodles
Sprinkle flour over beef cubes and toss to coat.
Heat olive oil in a heavy skillet over medium-high heat. Add beef and stir gently until browned, about 5 minutes. Add wine and beef broth.
Add garlic, onion, pepper, carrot, celery, and mushrooms. Bring to boil.
Turn the heat down to low and simmer for 2½ hours.
Dissolve cornstarch in water and stir into pan. Simmer, stirring constantly, until thickened, about 2 minutes.
Cook egg noodles according to package directions and serve covered with stewed beef.
3 servings, 505 calories per serving
Hack: Store leftover stewed beef and egg noodles separately to avoid soggy egg noodles.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 6 months.
Hack: Although egg noodles can be frozen, they are better cooked fresh. If possible, only cook what you’ll be using within 5 days.
Hack: Frozen or dehydrated vegetables will work well in this recipe