Description
This hearty Beef and Noodles recipe features tender stew meat simmered in a rich red wine and beef stock sauce, served over perfectly cooked egg noodles. Slow-cooked to perfection in a Dutch oven, it’s a comforting, flavorful meal ideal for family dinners.
Ingredients
Meat and Seasoning
- 1.5 pounds chopped stew meat
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
Vegetables and Aromatics
- 1 large onion, sliced into half-moons
- 3 garlic cloves, minced
Liquids
- 5 cups low sodium beef stock, divided use
- 1 cup dry red wine
Other
- 2 tablespoons neutral oil (such as vegetable or canola oil)
- 12 ounces dried egg noodles
Instructions
- Prepare the Meat: Place the stew meat in a large bowl. Sprinkle it generously with salt, freshly ground black pepper, and all-purpose flour. Toss the meat well to ensure every piece is evenly coated with the seasoning and flour, which will help thicken the sauce later.
- Brown the Meat: Heat two tablespoons of neutral oil in a large Dutch oven over medium-high heat. Add the coated stew meat in a single layer, making sure not to overcrowd the pan. Brown the meat on one side for about 5 minutes until it releases easily from the pan, then flip and brown the other side for another 5 minutes. This browning adds depth of flavor to the dish.
- Sauté the Onions: Remove the browned meat from the Dutch oven and set it aside on a plate or on the lid of the Dutch oven to keep warm. Lower the heat to medium-low and add the sliced onions to the pan. Cook the onions for 4-5 minutes until they are softened and translucent.
- Add the Garlic: Stir in the minced garlic cloves and sauté for about 30 seconds until fragrant, careful not to burn the garlic.
- Simmer the Meat: Return the browned meat to the Dutch oven with the softened onions and garlic. Pour in 3 cups of the low sodium beef stock and the dry red wine. Bring the mixture to a gentle simmer, then reduce the heat to the lowest setting possible. Cover the pot and let it simmer gently for 2 hours until the meat becomes fork-tender, developing a rich, deep flavor.
- Cook the Noodles: After the slow simmer, add the remaining 2 cups of beef stock to the pot and bring it back to a simmer. Add the dried egg noodles to the simmering broth and cook while stirring occasionally for about 8-10 minutes or until the noodles are tender and have absorbed the savory flavors. Serve the beef and noodles hot immediately for the best taste and texture.
Notes
- Use a heavy Dutch oven or a similar heavy-bottomed pot for even heat distribution during browning and slow simmering.
- If you prefer a thicker sauce, you can mix a tablespoon of flour with cold water and stir it into the sauce at the end before adding the noodles.
- Dry red wines like Cabernet Sauvignon or Merlot work well in this recipe imparting a robust depth of flavor.
- If you want a richer broth, you can substitute part of the beef stock with beef consommé.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop, adding a little extra beef stock if the dish thickens too much.
