Ingredients
1 lb beef stew meat, cut into bite-sized pieces
Salt and pepper, to taste
2 tbsp olive oil, divided
2 large yellow onions, thinly sliced
2 cloves garlic, minced
1/2 cup dry white wine (optional, for deglazing)
4 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
8 oz egg noodles
Fresh parsley, chopped (for garnish)
Directions
Sear the Beef: Season beef with salt and pepper. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Sear the beef in batches until browned, about 2-3 minutes per side. Set aside.
Caramelize the Onions: In the same pot, add remaining olive oil and sliced onions. Cook over medium heat, stirring occasionally, until onions are soft and golden brown, about 15-20 minutes. Add garlic and cook for 1 minute until fragrant.
Deglaze: (Optional) Pour in white wine, scraping up any browned bits from the bottom of the pot, and let it reduce for 2-3 minutes.
Simmer: Return beef to the pot, then add beef broth, Worcestershire sauce, and thyme. Bring to a boil, reduce heat to low, and simmer for 45-60 minutes, or until beef is tender.
Cook the Noodles: While beef is simmering, cook egg noodles according to package instructions. Drain and set aside.
Combine: Stir noodles into the beef and onion mixture, adjusting seasoning with salt and pepper as needed.
Serve: Garnish with chopped parsley and serve warm.
Details
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories: ~450 kcal per serving
