Description
A comforting and hearty dish featuring tender beef and silky egg noodles in a rich broth, perfect for cozy evenings or family dinners.
Ingredients
Scale
- 1 pound stew meat (about 450 g), cut into bite-sized cubes
- 2 cups egg noodles (approximately 200 g dry)
- 1 medium onion, chopped (about 1 cup)
- 2 cups beef broth (480 ml)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 2 cloves garlic, minced
- Optional garnish: chopped fresh parsley
Instructions
- In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. If using, add minced garlic and chopped onion; sauté until onion is translucent (about 4–5 minutes).
- Increase heat slightly and add the stew meat to the skillet. Season with salt and freshly ground pepper. Brown the meat on all sides (about 6–8 minutes).
- Pour in the 2 cups of beef broth and bring the mixture to a boil. Reduce heat to low, cover, and let simmer gently for about 1 hour, or until the meat is fork-tender.
- Stir in the 2 cups of egg noodles, pushing them into the liquid so they’re submerged. Continue cooking, uncovered, for about 8–12 minutes, until the noodles are tender.
- Adjust seasoning with salt and pepper, remove from heat, and serve hot, garnished with chopped parsley if desired.
Notes
Browning the meat well adds depth; for a thicker sauce, whisk in 1 teaspoon of cornstarch with a small amount of liquid. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 80mg