Ingredients for Beef And Noodles
- 2 tablespoons vegetable oil (or more, if needed)
- 2 lbs beef stew meat (1-inch cubes)
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 cups beef broth
- 1/2 cup dry red wine
- 1 teaspoon dried marjoram
- 1/2 teaspoon black pepper
- 1 lb egg noodles (homemade or store-bought)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef And Noodles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef And Noodles
- Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat.
- Toss 2 lbs of beef stew meat (1-inch cubes) in 1/2 cup flour until evenly coated.
- Brown half of the beef in the hot oil, then remove and set aside.
- Brown the remaining beef and set aside with the first batch.
- Add 1 large chopped onion and 4 minced garlic cloves to the Dutch oven. Add more oil if necessary and sauté until softened, about 5 minutes.
- Drain off any excess fat.
- Return all the beef to the pot.
- Stir in 4 cups beef broth, 1/2 cup dry red wine, 1 teaspoon dried marjoram, and 1/2 teaspoon black pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1 1/2 to 2 hours, or until the beef is very tender.
- Remove the beef with a slotted spoon and set aside to cool slightly.
- Add 1 lb of homemade or store-bought egg noodles to the broth in the pot.
- Bring to a boil, then reduce heat to low.
- Shred the cooled beef.
- Add the shredded beef back to the pot with the noodles.
- Cook uncovered for about 30 minutes, or until the noodles are tender and the sauce has thickened to your desired consistency. Add additional broth or water if needed to reach desired consistency.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
18g
Carbs
20g
