Beef and Noodles
- Salt (Sea) (as needed)
- freshly ground black pepper (as needed)
- 1/2 lb stew beef
- 2 T Flour (Plain)
- 1 T vegetable oil
- 1/2 c chopped onion
- 2 cloves minced garlic
- 2 c beef stock
- 1 t marjoram (or half oregano & half thyme)
- 1/2 t freshly ground black pepper
- 5 oz egg noodles
Sprinkle salt and pepper over beef, tossing to get all sides. Toss with flour to coat all sides evenly.
Add oil to a large pot (dutch oven, soup pot, etc) over medium heat. When the oil is hot, brown the meat in the hot oil; set aside.
In the same pot, brown the onion and garlic, adding more oil if necessary. Drain off any excess fat. Return meat to the pot. Stir in the stock and seasonings. Bring to a boil; reduce heat. Simmer, covered, for 1.5 to 2 hours, or until meat is tender.
When meat is tender, remove with a slotted spoon and set aside to cool briefly. Stir the noodles into the pot. Bring to a boil; reduce heat to low. Shred the beef and add back to pot with noodles.
Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).
SJ Note 25 July 2011: This is a decent start. I've omitted the wine from this copy; it'll need lots more seasoning - I'll need to play with that to taste. I used storebought fresh tagliatelle (which I'd frozen and thawed); it worked fine but needed extra liquid.