Beef Stew Iii Recipe

Ingredients for Beef Stew Iii

• Beef Top Round Steak
• Fresh Lemon Juice
• All Purpose Flour
• Unsalted Butter
• 1 large onion, chopped
• Mushroom
• Dry Red Wine
• Beef Broth
• 1 teaspoon paprika
• 1 lb egg noodles, cooked according to package directions

How to Make Beef Stew Iii

1. In a small bowl, toss the beef cubes with lemon juice. Add the flour and toss until the beef is evenly coated.
2. 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.
3. 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.
4. Pour in the red wine and simmer for 1 minute, scraping up any browned bits from the bottom of the pot.
5. Stir in the beef broth, paprika, salt, and pepper. Bring to a simmer.
6. 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.
7. 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.
8. Serve the stew hot over cooked egg noodles. Garnish with fresh parsley, if desired.