Holiday Beef Stew with Noodles
Try this hearty, flavorful one-pot meal with delicate beef pieces, autumn-colored veggies, and delicious sauce. Simmer down your meal!
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Ingredients
| 1 Tbsp | olive oil, divided |
| 1 | garlic clove, minced |
| 1 | onion, chopped |
| 1 | celery, chopped |
| 2 cups | sliced mushrooms, undrained |
| 20 oz | boneless beef round, cut into 1-inch cubes |
| 1 Tbsp | flour |
| 1/4 cup | dry red wine |
| 1 cup | low sodium beef broth |
| 1 can | (14 1/2 oz.) fire roasted diced tomatoes |
| 1 Tbsp | tomato paste |
| 1/2 tsp | salt |
| 1/4 tsp | ground black pepper |
| 1/4 tsp | dried thyme leaves, crushed |
| 1/4 tsp | dried rosemary, crushed |
| 1 | bay leaf |
| 1 | carrot, diced |
| 3 cups | No Yolks Extra Broad Noodles |
Directions
- Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add garlic, onion, celery and mushrooms. Cook 7 to 10 minutes, stirring occasionally or until onion is tender. Remove vegetables.
- Add remaining 2 teaspoons oil to skillet. Dust beef with flour and add to skillet. Brown over medium heat, about 2 minutes per side, stirring occasionally.
- Pour in wine and scrape up browned bits. Add broth, tomatoes, tomato paste, salt, pepper, thyme, rosemary, bay leaf and carrot.
- Return vegetables to skillet. Reduce heat to low, cover and simmer 90 minutes, or until beef and carrots are tender.
- Prepare pasta according to package directions; drain.
- To serve, spoon noodles into large shallow bowl. Remove bay leaf from stew. Top hot cooked noodles with beef stew.
