Course : Beef
Serves: 4
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Luscious beef stew served on egg noodles.


1 clove garlic crushed, peeled, finely minced (optional)
1 medium mild sweet-type onion, peeled, coarsely chopped
4 medium carrots, scraped, rinsed, chopped
2 ribs celery, scraped to remove strings, rinsed, chopped
6 medium short ribs beef or 1 pound cubed beef
2 Tablespoons Bacon fat (if needed)
1/2 can Tomato Paste
2 or 3 Tablespoons Dark Brown Sugar
2 pieces Knorr Beef Bouillon Cubes
1/2 cup red wine (optional)
2 Tablespoons Kitchen Bouquet Browning Sauce OR Hoisin Sauce
3 Tablespoons Corn Starch dissolved in
1/4 cup water
1/2 teaspoon dried Parsley
1/4 teaspoon McCormick Herbs Provencal
1/4 teaspoon dried Basil
1 jar mushrooms, drained (optional)
8 ounces egg noodles
1 Cup water to cover
1 teaspoon table salt
1 teaspoon salt
1 teaspoon black pepper

Preparation / Directions:

Prepare the garlic, onion, carrots, celery. Set aside. Turn burner on under Dutch oven or heavy roasting pan for which you have a lid. Add 2 Tablespoons bacon fat or oil. Heat. Add ribs or cubed beef and brown on all sides, turning as needed. Push meat to side in pan. Add the tomato paste. Stir it in and cook, stirring often until it caramelizes. Add onions and cook until translucent, stirring often. Add garlic, carrots, celery. Stir in well. Cook a few minutes to allow these to caramelize. Add Dark brown sugar. Add 1/2 cup red wine (optional). Add 2 Tablespoons Kitchen Bouquet Browning Sauce OR Hoisin Sauce, plus about 2 cups hot water. Cook over medium heat with lid on for about 45 minutes or as long as needed to reduce sauce and tenderize meat and vegetables. Meanwhile, prepare the noodles in salted water according to package directions. Pour cooked noodles into colander and place colander over hot water to hold noodles and keep them hot. Combine and mix the water and Corn Starch. Add to the pot. Stir in well to combine quickly. Add a bit more water, if needed to make good sauce. Nita's Note: If sauce is too greasy, use a couple of slices of bread floated on top to remove grease. Also a couple of folded paper towels placed on top will absorb excess grease. Discard bread or paper towels if used. Drain and add mushrooms if desired. Serve mixture over drained hot noodles. Add salt and black pepper as needed. Serve with hot buttered Southern Corn Bread (I recommend White Lily White Buttermilk Cornbread Mix -- see label), plenty of ice cold tea. Apple pie -- YUMMY!!! ENJOY! Nita Holleman, 2002

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