Beef Noodle Stew

Beef Noodle Stew

3 Tbsp. butter

3 lbs. Stew meat

1 onion, chopped

2 Tbsp. flour

2 large carrots, sliced or chopped

4 cloves garlic, minced

8 oz. mushrooms, chopped

1 green pepper, chopped

2 tsp. parsley flakes

1 tsp. oregano

1 tsp. rosemary

1 tsp. paprika

1 bay leaf

1 tsp. salt

1/2 tsp. pepper

5 cups beef broth

2 cups red wine

1 Tbsp. Worcestershire sauce

1 cup peas

12 oz. pasta or egg noodles

1. Melt butter in Dutch oven.

Brown the meat. Transfer to a bowl.

2. On medium heat, saute the onion for 5 minutes. 

Stir in the flour.

Add the carrots, garlic, mushrooms and green pepper.

3. Add the meat with all the seasoning, broth, wine and Worcestershire sauce. Cover.

Bring to a boil. Turn on low heat.

Simmer 2 hours.

4. Add the pasta or noodles. Cook 12 to 13 minutes.

Stir in the peas and heat.

Serve hot.

Serves 8.