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One Pot Beef Stew

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Easy and delicious is what every cook deserves in a recipe. This menu fits because it requires a minimum amount of work, but is still tasty. Leftovers are amazing. Freeze in serving size packets for those days when the pace gets more intense.

female chef

One Pot Beef Stew
Egg Noodles
Tossed Salad
French or Italian Bread

Red Wine – Pinot Noir

One Pot Beef Stew

4 tbsp. olive oil plus more as needed
2 pounds sirloin cut into chunks with fat removed
4 large cloves of garlic pressed
10 sprigs of fresh thyme or 1 tsp. dried
1 large onion, chopped
16 oz. Portobello mushrooms, halved
¾ tsp dry mustard
freshly ground pepper to taste
4 tbsp. red wine vinegar
2 tbsp. tomato paste
2 tbsp. sour cream – make them healthy ones
3 cups beef stock

Heat olive oil in a Dutch oven on medium. Add onions and thyme. Cook until the onions are translucent. Add garlic and sauté for 30 – 60 seconds. Set this combination aside in a bowl.

Reheat pan and add oil if needed. Add mushrooms and sauté until soft. Remove to same bowl as onions.

Add olive oil to the same pan and heat on medium-high until the oil sizzles. Sprinkle dry mustard, then pepper, on steak chunks. Brown meat on all sides. Sauté in batches so as not to overcrowd the pan. Set the chunks in the bowl with the other ingredients.

Reduce heat to medium. Pour red wine vinegar into the pan. Add tomato paste and blend well. Mix beef stock and sour cream in a small bowl, then add to pan. Bring to a simmer while stirring well to make a fairly smooth broth. Add meat and other cooked ingredients. Heat thoroughly while stirring, but do not let this boil.

Egg Noodles

Follow the package directions to cook. If the noodles are done before the stew, drain them in a colander and set the pot or lid on top of the noodles to keep them warm.

REMEMBER: all noodles/pasta can easily be re-warmed by running hot water over them before serving.

To serve, scoop egg noodles into soup/salad bowls. Spoon hearty portions of stew over the noodles.


Photo by tiramisustudio

Lettuce from 2 different types torn into bite size pieces, green leaf and head are excellent
Tomatoes sliced
Cucumber peeled and sliced thick
Green Onions, sliced, be sure to include some of the green
Mushrooms sliced
Any and everything else in the fridge that appeals to you.

Combine all the dry ingredients into a large bowl. Cover with a damp paper towel and store in the fridge until ready to serve.

Your favorite bottled dressing or oil and vinegar work great with this hearty meal. Pour on a small amount of dressing and toss. Or, set a variety of bottled dressings on the table for everyone to help themselves.


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