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Pioneer Woman Beef Stew With Noodles

Pioneer Woman Beef Stew With Noodles

Pioneer Woman Beef Stew With Noodles is made with beef stew meat, mushrooms, onions, garlic, beef stock, frozen egg noodles, butter, olive oil, and Worcestershire sauce. This easy beef stew recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 6 people.

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Ingredients Needed:

  • 3 tablespoons flour
  • 1 teaspoon seasoned salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 1/2 lb. beef stew meat (or chuck roast), cut into 1″ pieces
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 12 oz. sliced mushrooms
  • 4 garlic cloves, chopped
  • 1-quart beef stock
  • 2 tablespoons Worcestershire sauce
  • 4 sprigs of thyme
  • 1 (12-oz.) bag of frozen egg noodles (such as Reames brand)
  • Sour cream and chopped parsley for serving (optional)

How To Make Beef Stew With Noodles:

  1. Coat the beef: In a large bowl, mix flour, 1/2 teaspoon seasoned salt, and 1/2 teaspoon black pepper. Toss the beef cubes in the mixture until well coated.
  2. Brown the beef: Heat a large Dutch oven over medium-high heat. Add butter and olive oil, then brown the beef in a single layer for 4–5 minutes on one side. Stir and brown for another 3–4 minutes. Remove the beef to a plate.
  3. Cook the vegetables: Reduce the heat to medium. Add chopped onion, mushrooms, garlic, and the remaining 1/2 teaspoon each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping up the browned bits from the pan.
  4. Simmer the stew: Pour in beef stock, Worcestershire sauce, and add seared beef, and thyme sprigs. Bring to a simmer, then cover and reduce heat to low. Cook gently for 1 hour and 15 minutes, letting the flavors meld.
  5. Add noodles and finish: Remove the thyme sprigs and add the frozen egg noodles. Increase heat to medium-high and bring to a simmer. Then, reduce heat to medium-low and cook for another 20–25 minutes, stirring occasionally, until the noodles are tender.
  6. Serve: Serve immediately with a dollop of sour cream and a sprinkle of chopped parsley, if desired.
Pioneer Woman Beef Stew With Noodles
Pioneer Woman Beef Stew With Noodles

Recipe Tips

  • Brown the meat well: Searing the beef properly locks in the flavor and gives the stew a rich taste.
  • Use frozen egg noodles: These hold up well in the stew and have a chewy texture that complements the beef.
  • Cook the noodles in the stew: Let the noodles cook directly in the broth to absorb all the flavors.
  • Simmer on low heat: Slow simmering helps tenderize the beef and makes the stew extra flavorful.
  • Scrape up the browned bits: When cooking the onions and mushrooms, scrape the bottom of the pot for extra flavor.

How To Store & Reheat Leftovers

Storing: Place any leftover beef stew with noodles in an airtight container and store it in the fridge for up to 3 days.

Reheating: Reheat the stew in a pot over medium heat, stirring occasionally, for about 5–7 minutes until warmed through.

Nutrition Facts

  • Calories: 487
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Trans Fat: 0 g
  • Cholesterol: 129 mg
  • Sodium: 887 mg
  • Carbohydrates: 49 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Protein: 39 g

Try More Pioneer Woman Recipes:

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Pioneer Woman Beef Stew With Noodles

Author: Mohamed Shili Cooking Method:Stewing In A Dutch Oven Cuisine:American Courses:Dinner Recipe Keys: B Beef Recipes
Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 35 minutesRest time: minutesTotal time:1 hour 50 minutesServings:6 servingsCalories:487 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Beef Stew With Noodles is made with beef stew meat, mushrooms, onions, garlic, beef stock, frozen egg noodles, butter, olive oil, and Worcestershire sauce. This easy beef stew recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 6 people.

Ingredients

Instructions

  1. Coat the beef: In a large bowl, mix flour, 1/2 teaspoon seasoned salt, and 1/2 teaspoon black pepper. Toss the beef cubes in the mixture until well coated.
  2. Brown the beef: Heat a large Dutch oven over medium-high heat. Add butter and olive oil, then brown the beef in a single layer for 4–5 minutes on one side. Stir and brown for another 3–4 minutes. Remove the beef to a plate.
  3. Cook the vegetables: Reduce the heat to medium. Add chopped onion, mushrooms, garlic, and the remaining 1/2 teaspoon each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping up the browned bits from the pan.
  4. Simmer the stew: Pour in beef stock, Worcestershire sauce, and add seared beef, and thyme sprigs. Bring to a simmer, then cover and reduce heat to low. Cook gently for 1 hour and 15 minutes, letting the flavors meld.
  5. Add noodles and finish: Remove the thyme sprigs and add the frozen egg noodles. Increase heat to medium-high and bring to a simmer. Then, reduce heat to medium-low and cook for another 20–25 minutes, stirring occasionally, until the noodles are tender.
  6. Serve: Serve immediately with a dollop of sour cream and a sprinkle of chopped parsley, if desired.

Notes

  • Brown the meat well: Searing the beef properly locks in the flavor and gives the stew a rich taste.
  • Use frozen egg noodles: These hold up well in the stew and have a chewy texture that complements the beef.
  • Cook the noodles in the stew: Let the noodles cook directly in the broth to absorb all the flavors.
  • Simmer on low heat: Slow simmering helps tenderize the beef and makes the stew extra flavorful.
  • Scrape up the browned bits: When cooking the onions and mushrooms, scrape the bottom of the pot for extra flavor.
Keywords:Pioneer Woman Beef Stew With Noodles

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