Stewed Beef with Egg Noodles

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
Stewed Beef with Egg Noodles

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

Creamy Beef and Shells

Creamy beef and shells is a hearty combination of beef, tomatoes and pasta shells that cooks up in one skillet and is guaranteed to hit the spot!

Creamy Beef and Shells
Creamy Beef and Shells

Creamy Beef and Shells

 

2 tbsp olive oil, divided

½ lb chuck beef, cut into 1” cubes

1 onion, minced

2 cloves garlic, minced (2 tsp)

1¼ cup water, divided

1 tsp Worcestershire sauce

¼ cup red wine

1 red bell pepper, cut into ½ slices

1 green bell pepper, cut into ½ slices

1 cup grape tomatoes, cut in half

¾ tsp Italian seasoning

⅓ cup tomato paste

1 cup beef bouillon

1 tbsp cornstarch

½ cup heavy cream

2 cups pasta shells

 

Heat 1 tbsp olive oil in a large heavy skillet or pan over medium-high heat. Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.

Add onion and saute until softened, about 5 minutes. Push onion to the sides of the pan to make a well. Add garlic to well and saute until fragrant, about 1 minute.

Add beef back to pan, add 1 cup water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours.

While beef is simmering, bring a large pot of water to a boil.  Cook shells according to package directions.

Add red wine to pan and stir to deglaze.  Remove beef and juices from pan and set aside.

Heat 1 tbsp olive oil in pan over medium heat.  Add peppers and tomatoes.  Saute until peppers are soft, 5-7 minutes.

While peppers are cooking, use your fingers or a fork to pull beef apart into small pieces.

Add Italian seasoning and tomato paste to peppers and mix well.  Stir in broth and bring to simmer.

Mix ¼ cup water with cornstarch in a small bowl or glass.  Add to pepper mixture and bring back to a simmer, stirring constantly.  Simmer until broth thickens.

Add beef, cream and shells into the pan.  Heat through and serve immediately.

 

4 servings, 595 calories per serving

Hack:  Pasta can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Hack:  Dehydrated vegetables can be used in this recipe.

 

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