Beef Stew

The lid on the peppercorn wasn't tight, I spilled it Everywhere!

It has been pretty chilly here so we've been making stews and stuffings to warm our bellies and lighting candles to make us feel cozy. I love this time of year, when people settle in and eat long dinners together, drink warm beverages and huddle under all the blankets. mmm the best

I like crockpot beef stew but I wanted something that cooked faster and something that didn't mush all the ingredients together into a mash, something fresher and  this really hit the spot

Beef Stew

Serves 4-6 (depends on how many boys are eating :)

2 tbs olive oil

1 lb of stew beef; cut into 1" pieces

6 cloves of garlic; minced
4 cups beef stock
1/2 cup red wine
2 tbs tomato paste
1 tbs sugar
1 tbs dried thyme
1/2 tsp chili powder
2 bay leaves
2 tbs butter
4 medium sized yukon gold potatoes; diced
1 yellow onion; diced
5-7 carrots; peeled and diced
1 tsp salt
1/2 tsp pepper
2 tbs fresh parsley; chopped

1 bag egg noodles

1      pour the oil into a large! pot and heat, add in the beef and saute until all sides are brown

2      then throw in the garlic and saute a few more minutes

3      add in the beef stock, wine, tomato paste, sugar, thyme and bay leaves

4      stir it all together and bring to a boil, once boiling cover the pot and simmer for 1 hour

5      in another pot melt the butter and toss in the potatoes, onion, and carrots, simmer

        them for about 20 minutes

6      then add the vegetables, S&P to the beef  and simmer, uncovered, for about 40 minutes

7      at about 10 minutes left boil water and cook the egg noodles

8      serve beef stew over egg noodles and top with a fresh heap of parsley

          this reaheats really well!