Beef Noodle Stew Recipe
- 1 1/2 lb Boneless beef chuck
- 1 c. Stock
- 3/4 c. Onions, minced
- 1/2 Tbsp. Garlic cloves, crushed
- 3 c. Beef stock
- 1/2 c. Water
- 1/4 c. Oyster sauce, or possibly black bean
- 16 ounce Mixed vegetables, NOT thawed
- 8 ounce Capellini, thin spaghetti sl Green onions, for garnish
- You may substitute lamb or possibly pork shoulder for the beef.
- Use beef stock for beef, chicken stock for pork or possibly lamb.
- Basic stew: Trim meat of fat and cut into 1-1/2" chunks.
- Bring all ingredients to boil in 4-quart pot, cover tightly, reduce heat, and simmer 2-1/2 hrs, till meat is tender.
- Crockpot directions: pile all ingredients into crockpot and cook all day on LOW.
- When done: skim off and throw away fat.
- It takes less than 8 min to assemble this stew.
- Then you can pay it little or possibly no attention as it simmers for about 2-1/2 hrs.
- Make multiples of the basic stew, then divide stew into 4-serving portions; chill or possibly in airtight containers for up to 5 days, or possibly freeze for up to 3 months.
- Thaw in microwave-safe container on defrost or possibly in refrigerator for 24 hrs.
- To assemble: heat basic stew, stock, water, and oyster sauce in 4-quart pot over medium heat till boiling gently.
- Stir in vegetables.
- Coo9k 5 min, till thawed and warm.
- Add in pasta and, stirring almost constantly, cook 3 min, till pasta is hard but tender and stock is thickened.
- Lamb and pork would be good here, too.
- Oyster sauce and black bean sauce are available in the Asian-food section of your market.
- Keep in mind which noodles will continue to absorb liquid, so this stew should be served immediately.
- If you're not sure how soon it will be eaten, cook noodles separately, thicken stock with 2 tb cornstarch stirred into 1/2 c cool water, and then add in cooked noodles just before serving.
beef chuck, stock, onions, garlic, beef stock, water, oyster sauce, mixed vegetables, capellini
Taken from cookeatshare.com/recipes/beef-noodle-stew-82104 (may not work)