Beef Stew with Buttered Egg Noodles

October 2006
Beef Stew with Buttered Egg Noodles

by 18 people

add your rating

Add a comment

This hearty stew is just a simmer away.

Makes: 4 servings

Prep: 15 mins

Cook: 2 hrs

Ingredients
  • 2 1/2- 3 pounds beef chuck, trimmed and cut into 1-inch cubes
  • Salt and freshly ground pepper
  • 1/2 cup all-purpose flour
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons unsalted butter
  • 1 yellow onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1 fresh or dried bay leaf
  • 2 cups beef broth
  • 8 ounces egg noodles
Directions
  1. Preheat the oven to 350 degrees . Place the meat in a large bowl and season with salt and pepper. Add the flour and toss to coat. In a large Dutch oven or ovenproof pot, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat until the butter stops foaming. Add a quarter of the meat to the Dutch oven and brown, about 6 minutes; transfer with a slotted spoon to a platter. Cook the remaining meat in 3 batches, adding 1 more tablespoon olive oil and 1/2 tablespoon butter to the Dutch oven for each batch.
  2. Add the onion, garlic and thyme to the Dutch oven and cook until the onion has softened, about 5 minutes. Stir in the browned beef, Worcestershire sauce, balsamic vinegar, brown sugar, cocoa powder, paprika, cinnamon, bay leaf and beef broth and bring to a simmer. Cover, transfer to the oven and cook until the beef is tender, about 1 1/2 hours.
  3. About 20 minutes before the stew is done, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 7 minutes. Drain and toss with the remaining 2 1/2 tablespoons butter. Serve the stew over the noodles.
Comments