thepioneerwoman4.0
Beef and Noodles
This beef and noodles recipe is a comforting mix of stewed beef and mushrooms with egg noodles cooked right in the broth for the coziest, most satisfying stew.
👥 4 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 10 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●dutch oven
- ●oven
- ●pot
📝 Preparation Steps
1
In a large bowl, combine the flour and 1/2 teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated.
2
Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, swirling to coat the bottom of the pan. Place the meat in a single layer and cook until golden brown, 4 to ⏱️ 5 minutes. Stir the beef and let brown on another side, 3 to ⏱️ 4 minutes. Remove the Dutch oven from the heat and transfer the beef to a plate.
3
Reduce the heat to medium and add the onion, mushrooms, garlic and remaining 1/2 teaspoon each of seasoned salt and black pepper. Cook for ⏱️ 7 minutes, stirring occasionally and scraping the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, seared beef, and thyme sprigs. Bring to a simmer, cover, then reduce heat to low. Cook for ⏱️ 1 hour and ⏱️ 15 minutes, with the stock just barely simmering.
4
Remove the lid and discard the thyme sprigs. Add the egg noodles and increase the heat to medium-high. Cook, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium-low and continue to cook for 20 to ⏱️ 25 minutes, stirring occasionally, until the noodles are tender. Serve immediately, topped with a dollop of sour cream and a sprinkle of parsley.
Nutrition Facts
calories
730 Calories
fat Content
22 g
fiber Content
5 g
sugar Content
7 g
sodium Content
1331 mg
protein Content
58 g
trans Fat Content
0 g
cholesterol Content
194 mg
carbohydrate Content
73 g
saturated Fat Content
9 g
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