Beef Stew & Noodles
Recipe By: Dave Mathews
Serving Size: 8
Preparation Time: 1hr
Source: Joy of Cooking
2 pounds beef cubes for stew
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup flour
2 tablespoons olive oil
1/2 cup onion—chopped
1/4 cup celery—chopped
3 cloves garlic—minced
2 bay leaves
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 cups beef broth
2 medium carrots—diced
1/2 pound green beans—cut in 1” pieces
1 pound bow noodles
1. Place stewing beef in bag, add oregano, basil, salt & pepper. Coat beef well. Add flour and coat beef well.
2. Heat oil in large pan, add beef and brown on all sides. Remove with a slotted spoon.
3. With 2 tablespoons of fat (add if needed), add onions, celery, cover and cook, stirring often, for 5 minutes, add garlic and cook for 30 seconds. Add bay leaves, oregano, basil, salt and pepper, stir.
4. Add beef broth, scrape bottom of pan. Add beef. Bring to a boil and then simmer for 1 ½ hours (can be put aside till next day).
5. Add carrots and green beans. Cover and cook for 40 minutes.
Serve over cooked bow noodles or you could add 2 cut sweet potatoes and 2 cut potatoes at the same time of the carrots and beans.
