Hearty Beef Stew With Noodles Recipes

EASY BEEF STEW WITH NOODLES

Steps:

• In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
• Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

HEARTY BEEF AND NOODLES

Steps:

• In a large skillet, brown beef in oil on all sides; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer., Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally., Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet; heat through. Drain noodles. Serve with beef.

HEARTY BEEF STEW

Steps:

• In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

SPEEDY BEEF STEW WITH NOODLES

Steps:

• Warm gravy with stock in medium saucepan over medium high heat. Thicken with cornstarch mixture if necessary. Bring to a simmer. Stir in beef, carrots, potatoes and peas. Toss noodles with butter and parsley. Top noodles with beef stew.

HEARTY SHORT RIB STEW

Steps:

• For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
• Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
• For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.

HEARTY BEEF AND NOODLES

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions and cook about 10 minutes or until starting to get browned. Remove to a bowl and reserve.
• In the same skillet heat remaining olive oil over medium-high heat. In a plastic bag, combine the flour, thyme, salt and pepper. Add the beef cube and toss, shaking off the excess.
• Add beef to skillet and brown all sides. When browned and bits are starting to stick to the bottom of the skillet, add the beef broth, balsamic vinegar, carrots, and peas plus the onions.
• Simmer, covered, 30 minutes, stirring occasionally.
• Meanwhile, cook the bowties in salted water according to package directions. Drain, rinse, and set aside, covering to keep warm.
• When beef is cooked through and carrots are tender, stir in parsley and season with salt.
• Serve beef over warm pasta.

BEEF AND NOODLE STEW

Steps:

• Cook pasta as directed on package; drain.
• Mix broth, tomatoes, steak sauce and crushed red pepper in large saucepan; bring to boil on medium-high heat. Boil 3 minutes.
• Add pasta and spinach; stir. Return to boil. Reduce heat to medium-low; simmer 2 minutes. Stir in meat; cook 2 to 3 minutes or until meat is cooked through.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

HAMBURGER STEW WITH NOODLES

Steps:

• Heat a large Dutch oven or soup pot over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, broth, vegetables, oregano, salt, and pepper into the pot. Bring to a boil.
• Add egg noodles and reduce heat to medium-low. Cover and cook until noodles are tender, 10 to 15 minutes.

HEARTY BEEF STEW WITH NOODLES

Steps:

• In a 3-quart saucepan, heat oil; cook garlic over medium heat for 30 seconds. add beef and cook over medium heat, stirring frequently 2 minutes or until browned.
• Stir in water, wine, potatoes, carrots, mushrooms, celery, onion, tomato paste, thyme and bay leaf. Bring to a boil; simmer stirring occasionally for 30 minutes or until beef is almost tender.
• Stir in noodles and beef flavor sauce; cook 10 minutes more. Stir in parsley, salt, and pepper.
• Remove the bay leaf and serve.