I'm always amazed at how many types of noodles I find in my pantry when I clean it out (last time I had seventeen different kinds!). When I decided to clean it out once again late last week, I found a brand new bag of whole wheat egg noodles. My first thought was to use them in soup, but it's still a little too warm for soup. It's been so long since I've made Beef and Noodles for Jason I decided on that instead! He loves this recipe!
Beef and Noodles
2 tbsp olive oil
1 1/2 lbs stew meat, cut in chunks
2 tbsp all purpose flour
1 tbsp cornstarch
1 tsp kosher salt
1/4 tsp pepper
8 oz mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, minced
1 cup red wine
1 tbsp marjoram
2 cups low sodium beef broth
1 lb whole wheat egg noodles, cooked and drained
1. Heat oil in a large Dutch oven or a heavy pot over medium-high heat. Evenly coat the meat with the flour, cornstarch, salt and pepper. Once the oil is hot and near its smoking point add in the meat. Cook the meat for 10-12 minutes, just until brown. Work in batches if your pan is too crowded.
2. Remove the meat and add the mushrooms, onion and garlic to the pan. Sauté the onions and garlic just until they begin to soften, about 10 minutes.
3. Remove the mushrooms, onions and garlic and add the wine to the pot. Cook the wine for about 5 minutes, scraping all of the bits off the bottom of the pan. Add the beef, mushrooms, onions and garlic back to the pot and sprinkle with the marjoram. Add in two cups of the beef broth and bring to a simmer.
4. Lower heat, cover and simmer for 1 1/2 hours, until the meat is tender. During the last 30 minutes, cook your egg noodles and drain. Serve beef and gravy over noodles. Enjoy!