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Beef Stew with Buttered Noodles

Hearty, comforting, and made with love. This will keep you warm through the winter.
Prep Time20 minutes
Cook Time2 hours 45 minutes
Total Time3 hours 5 minutes
Servings: 2
Author: Chef Julie Yoon

Ingredients

  • 1 pound boneless beef short ribs trimmed, and cut into 2-inch pieces
  • 1 tablespoon vegetable oil
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 tablespoon flour
  • ¼ cup dry red wine
  • 2 cups beef broth
  • 1 dried bay leaf
  • 8 ounces Yukon gold or any yellow potatoes chopped into 1½-inch pieces
  • 2 medium to large carrots peeled and chopped into 1½-inch pieces
  • ⅓ cup frozen peas thawed
  • 2 tablespoons chopped fresh parsley
  • Small squeeze of lemon about 1 teaspoon
  • Salt and pepper to taste

Buttered noodles

  • 4 ounces (⅓ of a 12-ounce package) of wide egg noodles
  • 2 tablespoons unsalted butter
  • Zest of ½ a lemon
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

Instructions

  • Preheat oven to 300 degrees F. Pat beef dry with paper towels and season with salt and pepper evenly. Heat oil in a medium sized oven safe pot over medium high heat and brown the beef on both sides. Do it in batches if it doesn’t fit. Don’t crowd your pot. Transfer the beef to a bowl. At this point, don’t worry about it being cooked.
  • Add onion to the pot and cook for 5 minutes, then add garlic and tomato paste, and cook for 30 seconds while stirring. Add flour and cook for 30 seconds more. Slowly add wine while using a whisk to scrape up the brown bits. Add the broth while whisking, then the browned meat, along with any accumulated juices. Bring to a simmer. Cover, and pop into the oven for 1 ½ hours. Add the potatoes and carrots and cook for 1 hour more or until beef and vegetables are tender.
  • Skim excess fat from the surface of the stew with a spoon. Add peas and stir until warmed. Add a small squeeze of lemon to finish (don't add too much). Taste and adjust seasoning with salt and pepper. Sprinkle with parsley.
  • Meanwhile, boil the noodles in salted water according to package instructions and drain. Add the noodles back to the pot and melt in the butter while stirring. Season with salt and pepper to taste and sprinkle with parsley. Add to bowls and ladle beef stew on top.