Ingrédients pour Beef Stew Iii
- 2 lbs Beef Top Round Steak, cut into 1 1/2-inch cubes
- 1 tablespoon Fresh Lemon Juice
- 1/2 cup All Purpose Flour
- 2 tablespoons Unsalted Butter
- 1 large Onion, chopped
- 1 lb Mushroom, sliced
- 1 cup Dry Red Wine
- 2 cups Beef Broth
- 1 teaspoon Paprika
- 1 (12 ounce) package Egg Noodles
- Salt and Pepper, to taste
- Fresh Parsley, for garnish (optional)
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Comment préparer Beef Stew Iii
- In a small bowl, toss the beef cubes with lemon juice. Add the flour and toss until the beef is evenly coated.
- In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Add the beef cubes and brown them on all sides. This may need to be done in batches to avoid overcrowding the pot.
- Remove the browned beef from the pot and set aside. Add the chopped onion and sliced mushrooms to the pot and cook over medium heat, stirring occasionally, until softened – about 5-7 minutes.
- Pour in the red wine and simmer for 1 minute, scraping up any browned bits from the bottom of the pot.
- Stir in the beef broth, paprika, salt, and pepper. Bring to a simmer.
- Return the beef to the pot. Reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is incredibly tender. Stir occasionally.
- Taste and adjust seasoning as needed. Before serving, check the consistency of the stew. If it's too thin, simmer uncovered for a few more minutes to reduce the liquid.
- Serve the stew hot over cooked egg noodles. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
16g
Fat
41g
Carbs
29g
