Beef and Noodles
Ingredients:
2 pounds roast beef, cut into 1-inch cubes
Season with salt and pepper 2 tablespoons vegetable oil
1 large onion, minced
3 cloves garlic, minced
4 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
3 tablespoons cornstarch
3 tablespoons water
12 ounces egg noodles
Chopped fresh parsley for garnish
Beef and Noodles
Directions:
Brown the beef: For cubed beef Season with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the beef in several batches and brown on both sides. Remove beef and set aside.
Saute onions and garlic: Add chopped onions to the same pan and sauté until translucent. Add garlic and cook for another minute.
Deglaze and simmer: Pour in the beef broth and deglaze the pot, scraping up any browned bits. Return the browned beef to the pot with the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Once it boils, reduce the heat and simmer. Cover and simmer until beef is tender, about 2 hours.
Thicken the soup: Combine cornstarch and water in a small bowl to form a slurry. Add this to the pot and stir to thicken the soup slightly.
Cook the pasta: Cook the egg noodles in a separate pot according to package directions. drain.
Serve: Serve beef and sauce over cooked egg noodles. Garnish with chopped fresh parsley.
This beef and noodle dish is not only delicious, but also a comforting and hearty meal that will add warmth and satisfaction to any table.