Ok I’m just going to say it, I hate when daylight savings ends! The days are cold and it’s dark before you know it. I know I am spoiled, living in California we get lots of sunny days and we don’t have snow to contend with where I am at. We don’t have to shovel it out of the driveway, we don’t have to scrape it off the car in the mornings and thankfully we don’t have to drive in it.
A big shout out to my girlfriend that moved to Idaho and my cousin who lives in Alaska. I don’t know how he survives the cold Alaska winters and darkness for months on end. I confess…I’m a weather weeny. It does get cold here in California. Granted, not Idaho or Alaska cold, but when it’s cold and raining I get a craving for something warm and rich and hearty to fill my belly. How about you?
This recipe is inspired by Wild Flours Cottage Kitchen. I love the beef stew flavors and the addition of pasta instead of potatoes. It’s more like a cross between a beef soup and a stew…like a stoup?
It’s thick, and rich and hearty with all the wonderful flavors of a hearty beef stew. It really hits the spot when the weather is cold and you are craving a bowl of warm hearty deliciousness.
Cut beef into large chunks.
Season beef with garlic powder, onion powder and pepper.
Heat vegetable oil in a large dutch oven over medim heat. Brown seasoned cubed beef. Don’t crowd beef in the pan, brown in smaller batches so beef browns not steams.
Once beef is browned, remove the beef from the pan and set aside.
Add diced onion to the pan and sauté until soft and translucent. Scrape up browned bits from the bottom of the pan as you cook the onions.
Transfer the ingredients to your slow cooker at this point if you don’t have the time to babysit a pot on the stovetop. Cook for 6-7 hours on low or 3-5 hours on high.
Return the beef and accumulated juices back to the pan.
Add beef broth.
Add soup mix, A-1 sauce, minced garlic, horseradish, mustard, 1/2 tsp. salt and 1 1/2 tsp. pepper, bay leaf, and dot with butter.
Bring the mixture to a boil.
Cover and reduce heat to low. Simmer for 1 ½ hours, stirring occasionally.
Add sliced mushrooms.
Stir and simmer, covered for another 20-30 minutes.
In a small bowl, combine cornstarch and water.
Add cornstarch slurry to the stew and simmer until sauce thickens.
Stir in cooked noodles.
I used Reames noodles for the stew. I never used them before but we really enjoyed them. You can find them in the freezer case at the market. They are a thicker pasta and they were perfect with the hearty beef chunks. If you can’t find them, egg noodles would work just as well.
Taste and season with additional salt and pepper if needed.
Serve with a crusty loaf of French bread or freshly baked rolls.
It’s easier than you think to bake up a crusty loaf of French bread to enjoy with this beefy stew. Learn how to do it here…
YUM-YUM-YUMMY-YUM-YUM! This was soooooo good! We enjoyed a big bowl with crusty French bread in front of the fire. A wonderful warm you up meal, that really hits the spot on a cold winter’s night.
Home Style Beef & Noodle Stew
Equipment
- Dutch oven
Ingredients
- 3½ lbs boneless beef roast, cut into large chunks
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cups beef broth
- ½ envelope French Onion Soup Mix such as Lipton's
- 3 tbsp A-1 steak sauce
- 4 cloves garlic, minced
- 2 tbsp Horseradish sauce
- 2 tbsp Dijon mustard
- ½ tsp salt
- 1½ tsp coarse ground pepper
- 1 bay leaf
- 2 tbsp butter, cut into small pieces
- 10 oz sliced mushrooms
- 2 tbsp cornstarch
- 3 tbsp water
- 1 24 oz bag Reames Home-Style Frozen Egg Noodles, cooked according to pacakge directions and drained
Instructions
- Season beef with garlic powder, onion powder and pepper.
- Heat vegetable oil in a large dutch oven over medim heat. Brown seasoned cubed beef. Remove beef from the pan.
- Add diced onion and saute until soft and translucent. Scrape up browned bits as you cook the onions.
- Return beef to the pan.
- Add beef broth, soup mix, A-1 sauce, minced garlic, horseradish, mustard, 1/2 tsp. salt and 1 1/2 tsp. pepper, bay leaf, and dot with butter.
- Bring mixture to a boil. Cover and reduce heat to low. Simmer for 1 ½ hours, stirring occasionally.
- Add mushrooms, and simmer, covered for another 20-30 minutes.
- In a small bowl, combine cornstarch and water. Add to stew and simmer until sauce thickens.
- Stir in cooked noodles.
- Taste and season with additional salt and pepper if needed.
- Serve with a crusty loaf of French bread.
Did You Make This?
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