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Beef Stew with Noodles
1 tablespoon of oil
2 pounds of lean chuck roast, trimmed of fat and cut into 2-inch cubes
1/4 cup of apple juice or white wine
2 cups of sliced carrots
8 ounces of pearl onions, peeled
2 tablespoons of minced garlic
2 tablespoons of all-purpose flour
4 cups of chicken stock
1 teaspoon of dried thyme
9 ounces of noodles
Coat a Dutch oven with no-stick spray and place over medium-high
heat. Add the oil and heat until hot. Add the beef. Cook,
stirring frequently, for 7 to 10 minutes, or until brown.
Transfer to a plate. Add the apple juice or wine to the Dutch
oven. Bring to a boil and scrape the bottom to loosen any
browned bits. Add the carrots, onions, and garlic. Cook,
stirring, for 5 minutes, or until the onions are soft but not
browned. Add the flour. Cook, stirring, for 2 minutes. Add the
stock, thyme, and beef. Bring to a boil. Reduce the heat to
medium. Cover and cook for 40 minutes, or until the stew is
thick and the beef is no longer pink in the center. Cook the
noodles according to package directions. Drain and serve with
the stew. Serves 4. |
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