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.


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