Stewed Beef with Egg Noodles is an easy, nutritious and satisfying meal. Serve it with hearty bread, over egg noodles, potatoes or rice!
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
Hello Cynthia. Beef dishes are a favourite in my family, we often make goulash, also with noodles. I decided to make this stewed beef with egg noodles next time. I have a question: can I make this stew in a pressure cooker to speed up the cooking process, or is it a bad idea?
Regards,
Debora
Yes, absolutely! After searing the beef, cook it in the pressure cooker for 25-35 minutes on high. Because pressure cookers vary in their recommendations, I suggest you follow the instructions of the brand you own. Let me know how it turns out!
It’s always an amazing thing learning new recipes and trying out different food stuffs. And your blog posts proved that learning tool, that always adds up to my knowledge. The stewed beef with egg noodles looks appetizing and would love to try it out, although i wonder if my cooking would taste as the way it looks on your blog post.
This particular recipe is very forgiving because it’s cooked over such a low heat for a long period of time. You’ll do fine! Send me a picture of the finished dish and we can compare but I bet it will look and taste delightful!
Hello, Thank you for this recipe. What a great recipe for make and take later in the work week. I like the versatility of the recipe last time we made this we substituted the noodles with mashed potatoes and tonight I will be making some more, adding in the morel mushrooms we had recently picked. (mmmmm)
I love the thought of serving this with mashed potatoes so I’m going to do that the next time I make it! I’ll the addition of freshly picked mushrooms will be amazing.