Winter beef stew
6
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
Here's a fantastic meal in a bowl. We seared the beef first to maximize its flavor.
Ingredients
Canola oil
1 Tbsp
Uncooked lean trimmed sirloin beef
1 pound(s)
Red onion
1 large
Garlic
2 clove(s)
Red wine vinegar
5 tsp
Bay leaf
1 leaf/leaves
Fresh thyme
3 sprig(s)
Table salt
½ tsp
Black pepper
¼ tsp
Apple juice
1 cup(s)
Canned beef broth
1 cup(s)
Carrots
2 medium
Cooked egg noodles
2 cup(s)
Fresh parsley
2 Tbsp
Instructions
1
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.
2
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.
3
Divide noodles evenly among 4 plates or large shallow bowls; top evenly with stew and sprinkle with parsley.
4
Serving size: 1 c stew and 1/2 c noodles
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