Amish Beef & Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs beef stew meat (or chuck roast), cut into 1-inch pieces
02 -
2 tablespoons vegetable oil
03 -
1 large onion, chopped
04 -
3 garlic cloves, minced
05 -
4 cups beef broth (preferably low-sodium)
06 -
1 cup water
07 -
2 teaspoons salt, divided
08 -
1 teaspoon black pepper
09 -
1 teaspoon dried thyme
10 -
1 bay leaf
11 -
2 tablespoons Worcestershire sauce
12 -
3 cups homemade egg noodles (or store-bought)
13 -
2 tablespoons cornstarch (optional, for thickening)
14 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches for 4-5 minutes per batch. Remove and set aside.
02 -
In the same pot, cook onion for about 5 minutes until soft. Add garlic and cook for another minute.
03 -
Return beef to the pot. Add broth, water, salt, pepper, thyme, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours until beef is tender.
04 -
While beef simmers, prepare homemade egg noodles or have store-bought ones ready.
05 -
Remove bay leaf. Add noodles to the pot and cook for 8-10 minutes until tender.
06 -
For thicker broth, mix cornstarch with 2 tablespoons cold water and stir into the pot. Cook 2-3 minutes until thickened.
07 -
Adjust seasoning to taste. Garnish with fresh parsley if desired and serve hot.
# Notes:
01 -
For more tender beef, cook it longer on lower heat.
02 -
Homemade egg noodles give the dish an authentic Amish flavor.
03 -
This dish reheats well and tastes even better the next day.
04 -
Can be served over mashed potatoes for an extra hearty meal.