Beef Stew with Noodles
Beef stew with noodles is brimming with tender beef, thick egg noodles, and hearty vegetables in every comforting bite.
Servings: 6
Calories: 476kcal
Equipment
Ingredients
- 2 pounds chuck roast cut into bite-sized chunks
- 2 tablespoons vegetable oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 8 ounces sliced mushrooms
- ⅓ cup flour
- 8 cups beef stock
- 1 tablespoon Worcestershire sauce
- 5 carrots chopped
- 3 sprigs fresh thyme approx 1 ½ teaspoon of leaves
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 cup frozen peas
- 4 ounces egg noodles
Instructions
- Set a Dutch oven or large pot on a stovetop burner over medium-high heat, then add vegetable oil, beef stew meat, and onion. Cook until the beef has browned and the onion is tender. Add garlic and cook for an additional minute.
- Stir in the sliced mushrooms and let cook until the juices release and the mushrooms are tender. Then reduce the heat to medium and add flour. Stir the flour while cooking for 2 minutes.
- Add the beef stock and Worcestershire sauce a couple of splashes at a time while stirring to incorporate into the flour without lumps forming. Repeat until all the liquid has been added. Scrape the bottom of the pot to incorporate any burnt-on browned bits into the liquid.
- Add the carrots, thyme sprigs, salt, and black pepper to the pot and simmer uncovered for 2 hours. 10 minutes prior to serving, add the dry egg noodles and peas and cook until the noodles are tender, then serve.
Nutrition
Calories: 476kcal | Carbohydrates: 36g | Protein: 42g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1224mg | Potassium: 1560mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8738IU | Vitamin C: 17mg | Calcium: 98mg | Iron: 6mg