Directions
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Step 1
Add the
Beef Stock (4 cups)
,
Carrot (1)
,
Fresh Thyme (1 sprig)
, and
Bay Leaf (1)
to a small pot and bring to a simmer.
Step 2
In a Dutch oven add
Canola Oil (2 Tbsp)
and heat to medium heat. Season the
Beef Chuck (2 lb)
trimmed of excess fat and cut into 2-inch cubes on all sides with
Salt and Pepper (to taste)
. Once the oil is hot, add the chunks being careful not to crowd the Dutch oven.
Step 3
Sear the meat on all sides, about 5-7 minutes per batch.
Step 4
Add all the meat to the pot and add the
Onion (1)
and
Garlic (3 cloves)
. Cook 1-2 minutes until fragrant.
Step 5
Sprinkle over the
All-Purpose Flour (2 Tbsp)
, toss, and cook 2 minutes.
Step 6
Discard the thyme, bay leaf, and carrots from the stock and pour it over the beef. Bring to a boil, then reduce to a low simmer - medium low heat. Cover the pot partially and allow to simmer for 1 1/2 - 2 hours, until tender.
Step 7
Just as the beef is tender and nearly done, melt the
Butter (2 Tbsp)
in a large saute pan. Add the
Cremini Mushrooms (1 lb)
,
Dried Thyme (1 tsp)
,
Salt and Pepper (to taste)
. Cook until tender and caramelized, about 5 minutes. Add to the beef.
Step 8
Bring a pot of water to a boil and cook the
Egg Noodles (1 pckg)
according to package directions. Drain.
Step 9
To plate, add the noodles, beef, and a spoonful of
Sour Cream (1/2 cup)
. Mix it all up, then garnish with
Fresh Parsley (to taste)
. Enjoy!
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