Holiday Beef Stew with Noodles

  Serves: 6

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Ingredients
 1 tbsp olive oil, divided
 1 garlic cloves, minced
 1 onion, chopped
 1 celery, chopped
 2 cups sliced mushrooms, undrained
 20 oz boneless beef round, cut into 1-inch cubes
 1 tbsp flour
 0.25 cup dry red wine
 1 cup low sodium beef broth
 1 (14 1/2 oz.) fire roasted diced tomatoes
 1 tbsp tomato paste
 0.50 tsp salt
 0.25 tsp ground black pepper
 0.25 tsp dried thyme leaves, crushed
 0.25 tsp dried rosemary, crushed
 1 bay leaves
 1 carrots, diced
 3 cups Creamette® Extra Wide Egg Noodles
Cooking Directions
1

 Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add garlic, onion, celery and mushrooms. Cook 7 to 10 minutes, stirring occasionally or until onion is tender. Remove vegetables. 

2

 Add remaining 2 teaspoons oil to skillet. Dust beef with flour and add to skillet. Brown over medium heat, about 2 minutes per side, stirring occasionally.

3

 Pour in wine and scrape up browned bits. Add broth, tomatoes, tomato paste, salt, pepper, thyme, rosemary, bay leaf and carrot.

4

 Return vegetables to skillet. Reduce heat to low, cover and simmer 90 minutes, or until beef and carrots are tender.

5

 Prepare pasta according to package directions; drain.

6

 To serve, spoon noodles into large shallow bowl. Remove bay leaf from stew.  Top hot cooked noodles with beef stew.

Ingredients

Ingredients
 1 tbsp olive oil, divided
 1 garlic cloves, minced
 1 onion, chopped
 1 celery, chopped
 2 cups sliced mushrooms, undrained
 20 oz boneless beef round, cut into 1-inch cubes
 1 tbsp flour
 0.25 cup dry red wine
 1 cup low sodium beef broth
 1 (14 1/2 oz.) fire roasted diced tomatoes
 1 tbsp tomato paste
 0.50 tsp salt
 0.25 tsp ground black pepper
 0.25 tsp dried thyme leaves, crushed
 0.25 tsp dried rosemary, crushed
 1 bay leaves
 1 carrots, diced
 3 cups Creamette® Extra Wide Egg Noodles

Directions

Cooking Directions
1

 Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add garlic, onion, celery and mushrooms. Cook 7 to 10 minutes, stirring occasionally or until onion is tender. Remove vegetables. 

2

 Add remaining 2 teaspoons oil to skillet. Dust beef with flour and add to skillet. Brown over medium heat, about 2 minutes per side, stirring occasionally.

3

 Pour in wine and scrape up browned bits. Add broth, tomatoes, tomato paste, salt, pepper, thyme, rosemary, bay leaf and carrot.

4

 Return vegetables to skillet. Reduce heat to low, cover and simmer 90 minutes, or until beef and carrots are tender.

5

 Prepare pasta according to package directions; drain.

6

 To serve, spoon noodles into large shallow bowl. Remove bay leaf from stew.  Top hot cooked noodles with beef stew.

Holiday Beef Stew with Noodles

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