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I wanted to make a beef and noodles dish using my home made noodles, because they are absolutely scrumptious and we are totally addicted to them around here.? I think I’ve found a winner!? To give credit where it?is due, this recipe was partially adapted from the recipe for “Best Beef Stew” at Cook’s Illustrated. ? Rich and flavorful, this stick to your ribs dish will leave you warm, comfortable and completely full.

Hearty Beef and Noodles

Ingredients

2 lbs. stew beef, patted dry

2 Tbsp. oil

2 Tbsp. minced garlic

2 Tbsp. minced onion, or 1 tsp. onion powder

4 Tbsp. Worcestershire sauce

1 Tbsp. Tomato paste

1/4 C. Wondra flour

2 C. cooking wine

2 bay leaves

1/2 tsp. thyme

1 tsp. dried parsley

Salt and pepper to taste

2 Cups plus 6 Cups Beef Broth (for cooking noodles)

1.5 ?Recipe Homemade Noodles

2 Tbsp. cornstarch mixed with 1/4 C. water to form a slurry

Directions

Preheat oven to 350 degrees.

In a large Dutch oven, brown the stew beef in two batches, until browned (about 8-10 minutes)?using 1 Tbsp. oil for each batch.? Remove the first batch to a plate, and brown the second, adding the first batch back to the Dutch oven when the second is done.

? In a small bowl, whisk together Worcestershire sauce, tomato paste,?garlic, onion or onion powder.? Add to beef in Dutch oven and cook over medium high heat, stirring to coat beef.?

?Add 1/4 C. Wondra flour and stir until the flour no longer appears dry.? Scrap the bottom of the pan to work up browned bits.?

Add two cups of cooking wine and cook over high heat until wine begins to thicken.?

Add bay leaf, thyme, parsley and salt and pepper.? Stir well.? Add two cups of beef broth slowly stirring until well combined.?

?Place Dutch oven, uncovered, in the oven for 1 hour.?

Meanwhile, place 6 cups of beef broth in a 5 quart pan.? Roll out the noodles and cook them till nearly done in the broth.? Add the entire batch to the broth.? The mixture will start getting thick and there won’t be a lot of room left to add noodles toward the end.? Remove Dutch oven from oven and remove bay leaves.? Add?cornstarch slurry, stirring thoroughly.?Add entire contents of the noodle pan to the meat mixture.? Stir well to combine.? Bake for an additional half hour to 45 minutes, uncovered, letting the sauce thicken.?

Makes 10 generous servings.

Personally I think this would be good with green beans either in it, or on the side.? No bread needed, the noodles are really filling.

Perfect comfort food for cold winter days…

S.