Winter Beef Stew
- Total Time
Here's a fantastic meal in a bowl. We seared the beef first to maximize its flavor.
canola oil1 Tbsp
uncooked lean trimmed sirloin beef1 pound(s), cut into 1 1/2-inch chunks (boneless beef top sirloin)
uncooked red onion(s)1 large, cut into 1/2-inch-thick slices
garlic clove(s)2 medium clove(s), peeled, crushed with side of large knife
red wine vinegar5 tsp
bay leaf1 leaf/leaves
fresh thyme3 sprig(s)
table salt½ tsp
black pepper¼ tsp
apple juice1 cup(s), or apple cider
canned beef broth1 cup(s)
uncooked carrot(s)2 medium, thinly sliced
cooked egg noodles2 cup(s), kept hot
fresh parsley2 Tbsp, flat-leaf, minced
- Heat oil in Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 6 minutes, transferring beef to plate as it is browned; set aside.
- Add onion and garlic to Dutch oven. Reduce heat to medium and cook, stirring occasionally, until onion is golden, about 10 minutes. Stir in vinegar, bay leaf, thyme, salt, and pepper. Add apple juice, scraping to loosen any browned bits on bottom of pot. Add broth and bring to simmer. Return beef with any accumulated juices and carrots to pot. Reduce heat and simmer, covered, until beef is fork-tender and carrots are softened, about 1 1/2 hours. Remove and discard bay leaf and thyme sprigs.
- Divide noodles evenly among 4 plates or large shallow bowls; top evenly with stew and sprinkle with parsley.
- Serving size: 1 c stew and 1/2 c noodles