Ingredients
Equipment
Method
- Add 1 tablespoon of cooking oil to a large dutch oven over medium heat. While the oil warms, sprinkle 1/4 cup of all-purpose flour over 1.5 lbs of cubed beef stew meat, tossing until each cube is evenly coated.
- Once the oil is hot, brown half of the coated meat in the dutch oven until golden on all sides. Remove and repeat with the remaining meat.
- In the same pan, add 3/4 cup of chopped onion and 3 minced garlic cloves. Sauté until fragrant and golden, about 3-4 minutes. Drain excess fat.
- Return the browned meat to the pot. Stir in 4.5 cups of beef broth, 1 cup of red wine, 1.5 teaspoons of dried marjoram, and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours until the meat is fork-tender.
- Remove the tender beef with a slotted spoon and set aside to cool. Stir 16 ounces of homestyle egg noodles into the broth. Bring back to a boil, then reduce heat to low. Shred the cooled beef into bite-sized pieces and return to the pot. Cook uncovered for about 30 minutes, stirring occasionally, until the noodles are tender and the mixture thickens.
Nutrition
Notes
Don't skip the flour coating step as it thickens the broth and adds flavor. If you don't want to use wine, substitute with more beef broth. Keep an eye on the liquid level during the final cooking phase, as different noodle brands absorb liquid differently.
