In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes.
Thicken the Stew:
Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
Add the Liquids:
Gradually add the beef broth and red wine (if using), stirring constantly to avoid lumps.
Stir in the tomato paste, Worcestershire sauce, bay leaves, and thyme.
Simmer the Stew:
Return the browned beef to the pot. Bring the stew to a boil, then reduce the heat to low.
Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and adjust seasoning with salt and pepper if needed.
Cook the Egg Noodles:
While the stew is simmering, cook the egg noodles according to the package instructions.
Drain the noodles and toss with butter and a little salt.
Serve:
Serve the beef stew over the buttered egg noodles. Garnish with fresh parsley.
Tips:
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