Beef Stew with Egg Noodles

Beef Stew with Egg Noodles

Comfort food at its best—rich, filling, and perfect for family meals.

 Ingredients:

• 1.5 lbs (700g) beef stew meat, cut into chunks
• 2 tablespoons oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 carrots, chopped
• 2 potatoes, diced
• 3 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt & black pepper (to taste)
• 2 tablespoons flour (for thickening)
• 8 oz egg noodles
• Fresh parsley (optional)

Instructions:

1. Brown the beef
   Heat oil in a large pot over medium-high heat.
   Add beef and sear until browned on all sides.
2. Cook aromatics
   Add onion and garlic, cook 2–3 minutes until soft and fragrant.
3. Add vegetables & flavor
   Stir in carrots and potatoes.
   Add tomato paste, Worcestershire sauce, paprika, seasoning, salt, and pepper.
4. Simmer the stew
   Pour in beef broth. Bring to a boil, then reduce heat.
   Cover and simmer for 45–60 minutes until beef is tender.
5. Thicken the sauce
   Mix flour with a little water, then stir into the stew.
   Cook for 5–10 minutes until thickened.
6. Cook noodles
   Boil egg noodles separately according to package instructions, then drain.
7. Combine & serve
   Add noodles to the stew and mix well.
   Garnish with parsley and serve hot.

Tips:

• Slow cook it for even more tender beef
• Add mushrooms for extra flavor
• You can bake it in trays like the picture for a casserole-style dish