Beef, mushrooms, and carrots simmer in red wine sauce, served over noodles for a hearty, wallet-friendly twist.
# What You’ll Need:
→ Beef & Marinade
01 - 1 pound stewing beef, cut into 1-inch cubes
02 - 1/2 cup dry red wine
03 - 1 tablespoon olive oil
04 - Salt and black pepper, to taste
→ Vegetables
05 - 2 medium carrots, peeled and sliced
06 - 1 medium onion, diced
07 - 2 cloves garlic, minced
08 - 8 ounces mushrooms, sliced
09 - 2 tablespoons tomato paste
→ Sauce
10 - 2 cups beef broth
11 - 1 tablespoon Worcestershire sauce
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 2 tablespoons all-purpose flour
15 - 2 tablespoons unsalted butter
→ Noodles
16 - 12 ounces egg noodles
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Combine beef cubes, red wine, olive oil, salt, and pepper in a bowl. Marinate for 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Heat a large Dutch oven over medium-high heat. Add beef (reserve marinade) and sear until browned on all sides, about 5 minutes. Remove beef and set aside.
03 - In the same pot, add butter. Sauté diced onions and sliced carrots until softened, approximately 5 minutes. Add minced garlic and mushrooms, cook an additional 3 minutes.
04 - Stir in tomato paste and flour, cooking for 1 minute until mixture is well combined.
05 - Return beef to the pot. Add reserved marinade, beef broth, Worcestershire sauce, bay leaf, and thyme. Stir well, scraping any browned bits from the bottom.
06 - Bring to a gentle simmer. Cover and cook on low heat for 1 hour, stirring occasionally, until beef is tender and sauce has thickened.
07 - While the stew simmers, cook egg noodles in a large pot of boiling water according to package directions. Drain and set aside.
08 - Remove bay leaf from the stew. Taste and adjust seasoning as needed with additional salt and pepper.
09 - Serve beef and vegetables over a bed of egg noodles. Garnish with chopped fresh parsley if desired.
