SPEEDY BEEF STEW WITH NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Warm gravy with stock in medium saucepan over medium high heat. Thicken with cornstarch mixture if necessary. Bring to a simmer. Stir in beef, carrots, potatoes and peas. Toss noodles with butter and parsley. Top noodles with beef stew.
BEEF AND NOODLE STEW
There's more to this beef stew than meets the eye. Sure, there are pasta shells and tomatoes-but where's that tangy steak sauce flavor coming from...?
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package; drain.
- Mix broth, tomatoes, steak sauce and crushed red pepper in large saucepan; bring to boil on medium-high heat. Boil 3 minutes.
- Add pasta and spinach; stir. Return to boil. Reduce heat to medium-low; simmer 2 minutes. Stir in meat; cook 2 to 3 minutes or until meat is cooked through.
Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
PERUVIAN BEEF AND NOODLE STEW
Categories Beef
Number Of Ingredients 17
Steps:
- PREPARING THE STEW: In a large Dutch oven over medium heat, add in the grapeseed oil. Make sure you've cut your Fullblood Wagyu beef for stewing into 1/2 inch cubes.Season the beef cubes with kosher salt and freshly ground black pepper. Add the Fullblood Wagyu beef into the Dutch oven, and sear it on all sides (2 minutes per side). After the beef is seared, add in the diced yellow and red onions. Cook until the onions are translucent.Then, add in the red wine and minced garlic. Cook for 3 minutes. Add in the diced tomatoes, tomato paste, Aji Mirasol, beef stock, red wine vinegar, and diced potatoes.Cook until the liquid comes up to a boil. Then reduce to a simmer, and cover with the lid. Let the stew simmer for 2 hours or until the potatoes are tender.
- FINAL STEPS: Add in the diced red bell peppers, and fideo noodles. Cook for 5 minutes or until the pasta is tender. Fold in the minced cilantro and evaporated milk. Season to taste with kosher salt and freshly ground black pepper.Divide the stew between bowls, serve, and enjoy!
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