Description
A warm, hearty dish blending rich beef flavors with caramelized onions, served over tender egg noodles.
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 large onions, thinly sliced
- 3 cups low-sodium beef broth
- 3 cups egg noodles
- 2 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup shredded cheese (optional for topping)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring frequently, until the onions turn a deep, golden brown (15-20 minutes).
- Add the beef stew meat to the pot. Brown the meat on all sides.
- Stir in the Worcestershire sauce and dried thyme, followed by the beef broth. Bring the mixture to a simmer and cook for about 60 minutes until tender.
- Cook the egg noodles according to package instructions. Drain and set aside.
- Combine the cooked noodles with the meat and onion mixture. Season with salt and pepper to taste.
- Sprinkle shredded cheese on top before serving, if desired.
Notes
For a creamy sauce, swirl in a tablespoon of butter just before serving.
