Beef Stew Over Noodles

Beef Stew Over Noodles - Betty Wilson
4-6 servings

INGREDIENTS
2 Tbsp Vegetable Oil
1 1/2lbs Steak, Cubed (stew meat is fine, any cut is good)
1 16oz Can Whole Tomatoes, undrained
1 1/2 Cup Carrots, sliced
1 Medium Onion, cut in wedges
1 1/2 tsp Salt
1/8 tsp Pepper

3 Tbsp Flour
1/2 Cup Water

8oz or more Egg Noodles
1/2 Stick Butter


METHOD
1. Open the can of tomatoes and use a steak knife to chop them up.
2. Heat the oil in a large saucepan or pot on medium-high heat.
3. Brown the Steak.
4. When Steak is browned, add broken Tomatoes, Carrots, Onion, Salt, and Pepper.
5. Bring to a boil then reduce heat.
6. Simmer uncovered, stirring occasionally, for 1- 1.5 hours, OR until meat is tender.
7. If it gets too dry, add some beef broth or just use water.
8. Mix the Flour with the 1/2 Cup water and add to the pan.
9. Bring back to a boil then reduce heat.
10. Simmer for 5 minutes, stirring occasionally.


HOW TO SERVE
Serve over the cooked, buttered egg noodles.

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