Old-Fashioned Beef Stew With Buttered Egg Noodles

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 135 min · Beef · high-protein

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Ingredients

• 3/4 lb beef chuck stew meat
• 5 oz wide egg noodles
• 2 large, cut in chunks carrots
• 1 medium, cubed russet potatoes
• 1 large, chopped yellow onion
• 1 1/2 cups beef broth
• 1/4 cup all-purpose flour
• 1 1/4 tbsp canola oil
• 1 1/2 tbsp unsalted butter
• 1 1/4 tbsp tomato paste
• 1 tbsp total salt, pepper, bay leaf and thyme

Method (tap to check — screen stays awake)

1. Pat the beef very dry, toss with the flour and salt, and brown it in the oil in batches for 4 minutes a side until a hard dark crust forms.
2. Add the onion and tomato paste to the pot and stir 3 minutes until the paste darkens from red to brick and sticks to the bottom.
3. Pour in the broth, scraping up every browned bit, add the bay and thyme, and simmer covered for 75 minutes.
4. Add the carrots and potatoes and simmer 30 minutes more until a fork slides into the beef and pulls out clean.
5. Uncover and simmer 10 minutes if needed until the liquid reduces to a gravy that coats the vegetables.
6. Boil the egg noodles 7 minutes until tender with a slight chew, drain, and toss with the butter and pepper.
7. Ladle the stew over the buttered noodles.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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