I adapted this recipe from a Beef Stew recipe from Once Upon A Chef. The recipe was so tasty, but while eating it, I was thinking how good it would be minus the potatoes and carrots on top of egg noodles.

Let me tell you. This is an excellent recipe. It’s easy, makes the house smell amazing, and is so good. It’s one of those recipes that you will make over and over. Perfect for cooler weather! It would be pretty topped with fresh parsley. I just topped with salt and pepper. That little dollop of sour cream adds such a nice touch! I have also used Greek yogurt (plain) and it was equally as good!

Click HERE to print the recipe…

Stew Beef & Mushrooms Over Egg Noodles

Preheat oven to 325 degrees F.

1 pound stew beef (I used lean)

Salt & Pepper to taste

1 tablespoon olive oil

~Dry stew beef pieces, sprinkle with S&P. In large heavy pot, heat 1 tablespoon of olive oil over medium high heat until hot and you can see it shimmering. Add the stew beef pieces and brown, turning with tongs (be careful not to overcrowd the pan, or the beef won’t brown. It’s OK to get brown crusty bits on the bottom of the pot, they will enhance the flavor once you add the beef stock).  Browning usually takes 5-8 minutes (browning, not cooking through). Remove from pan and set aside.

1 small yellow onion, chopped

1 garlic clove (I use microplane), chopped small

1 Tablespoon Balsamic Vinegar

~Add ingredients to pan and cook for 5 minutes.

1 ½ teaspoons tomato paste

~Add tomato paste and cook 2 minutes.

1 ½ teaspoon all purpose flour

~Add browned stew beef back into pan, sprinkle with flour, cook 1-2 minutes or until flour dissolves.

3 cups(+) beef stock

1 cup water

~Add stock and water to pan, loosen the brown bits on the bottom of the pan. 

1 small bay leaf

Dried thyme (a sprinkle)

1 pinch of sugar

Mushrooms, washed and cut in chunks (I used an 8 oz pkg. of Cremini)

~Add to the pan, the cover and transfer to preheated oven for 2 hours.

Serve on top of Egg Noodles, cooked using directions on package. (I used ½ package) 

Topped with a little dollop of sour cream – Perfection!

Fresh parsley would be pretty sprinkled on top, if you have it.

My recipes are a guide… add more of what you like, and less of what you don’t – or substitute for something that appeals to you!

Catch you back here tomorrow!