Beef Stew with Buttered Egg Noodles
From Rachael Ray
Has Kim tried this? No 2.5 to 4 lbs beef chuck, cut into 1/4 inch cubes
Salt and pepper
1/2 c flour
5 tbsp EVOO
5 tbsp unsalted butter
1 yellow onion, coarsely chopped
2 garlic cloves, finely chopped
1/2 tsp dried thyme
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 tbsp unsweetened cocoa powder
1/2 tsp paprika
1/4 tsp ground cinnamon
1 bay leaf
2 c beef broth
8 oz egg noodles
1. Preheat oven to 350. Place the meat in a large bowl and season with salt and pepper. Add the flour and toss to coat. In a large Dutch oven or ovenproof pot, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat until the butter stops foaming. Add a quarter of the meat to the Dutch oven and brown, about 6 minutes; transfer with a slotted psoon to a platter. Cook the remaining meat in 3 batches, adding 1 more tbsp olive oil and 1/2 tbsp butter to the Dutch oven for each batch.
2. Add the onion, garlic, and thyme to the Dutch oven and cook until the onion has softened, about 5 minutes. Stir in the browned beef, Worcestershire sauce, balsamic vinegar, brown sugar, cocoa powder, paprika, cinnamon, bay leaf and beef broth and bring to a simmer. Cover, transfer to the oven and cook until the beef is tender, about 1 1/2 hours.
3. About 20 minutes before the stew is done, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 7 minutes. Drain and toss with teh remaining 2 1/2 tbsp butter. Serve the stew over the noodles.