beef n noodles

what’s homey-er than a nice warm bowl of beef n noodles?

I’ll keep this highly requested recipe short and sweet!  The ingredients are approximations, as I don’t measure when I cook – but you should taste as you go to adjust seasoning.  Always add less seasoning than you think because you can always add, you can’t take away.

Ingredients:

  • 2.5 lbs beef stew meat
  • approximately 90 oz of beef stock (or 1.5 boxes of beef stock)
    • could substitute water + beef bouillon if that’s what you have on hand
  • an onion
  • couple of stalks of celery
  • lots of dried basil (appx. 2 tablespoons)
  • lots of black pepper (appx. 1 tablespoon)
  • 3-4 garlic cloves or 1 teaspoon of garlic powder
  • corn starch (appx. 2 tablespoons)
  • 1 package of Reames frozen noodles (found in the frozen section) — these are the key to this dish!

Directions:

Bring beef stock, an onion (peeled and cut in half), celery, and seasonings up to a low boil. (do not add corn starch yet).  Add the beef stew meat and cook on medium low until beef is completely cooked through.*   This should simmer no less than 45 minutes so that the beef tenderizes.

Prior to adding the noodles, scoop out the celery stalk and onion.  Then take a cup and pull out about a cup of the beef broth.  Put that cup of broth in the fridge for 5-10 minutes to cool off.  This next part is gonna sound strange, but bear with me and just try it! 

Once cooled, put the cup of beef broth plus the corn starch in an air tight container and shake together over the sink.  This combines the two and creates a smooth slurry.  The slurry thickens up the broth/soup and will make an overall better dish.  Add to the beef and broth mixture.  Bring up to a boil and add the noodles.  Cook for 20 minutes once it’s back up to a boil, or until the noodles cook through.  Top with dried or fresh basil or parsley and dig in!

See pics below – enjoy!!

*The longer you can simmer the beef on a lower setting, the more tender the meat will become – so this is a great meal to start in the late afternoon for dinner on your day off and let simmer and develop more flavor throughout the day.  

xo, tess

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