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Patrick Day
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La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

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Gigi's Beef  Stew with Egg Noodles

"Food, like a loving touch or a glimpse of divine power,
has that ability to comfort.
~ Norman Kolpas

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Millie's Kitchen
H. Hargrove
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Gigi’s Beef Stew with Egg Noodles

1 1/2 tablespoons vegetable oil
1 pound boneless beef chuck, cut into 1-inch cubes
1 cup chopped onion
1 clove garlic, minced
Salt and black pepper to taste
2 cups beef stock or broth
1/4 teaspoon dried thyme
1 1/2 cups chopped cabbage
1 cup sliced carrots
8 ounces medium egg noodles

In a heavy Dutch oven, heat the oil. Add meat and brown, about 10 minutes. Add onion and garlic and cook about 3 minutes longer. Season the mixture to taste with salt and pepper. Add the beef broth and thyme. Cover and simmer over low heat 1 1/2 to 2 hours, adding additional liquid if necessary. Add cabbage and carrots. Cover and continue cooking 30 minutes, or until the vegetables are tender.
Meanwhile, cook the noodles according to package directions. Drain them well and serve the stew with the noodles. Serves 4 to 6.

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