#nationalbeefmonth is still going strong and today we tried another new recipe using one of my favorite, but typically underappreciated cuts – stew meat. While it may not be the most glamourous cut of beef, it’s delicious and versatile. While my family loves a great beef stew in the Winter, it’s been far too hot for soup this week. We took the Stovetop Beef & Noodles recipe from Eating on a Dime, added some fresh asparagus from my Grandpa’s asparagus patch and BOOM…a delicious dinner with enough left overs for a quick meal tomorrow!
1.5 lb. stew meat
1 T. butter
1/2 onion, diced
3 c. beef broth
2 bay leaves
1/2 t. dried thyme leaves
1/2 t. salt
1 t. pepper
1 T. cornstarch
1/4 c. cold water
12 oz. egg noodles
1. Heat a large skillet over medium heat. Add butter and onion and sauté until the onion is translucent (3-4 min.)
2. Add in beef and brown the beef in the skillet with the onions (8-10 min.) over medium heat.
3. Pour 2 c. of the beef broth into the skillet and add in the seasonings. Stir to combine and bring the mixture to a boil. Reduce heat, cover and simmer for 20-30 min. until the beef is tender. Watch closely and slowly add in the last cup of beef broth as the broth starts to cook off.
4. Mix the cornstarch into the 1/4 c. of cold water in a separate bowl. Stir this mixture into the skillet mixture and allow to cook for 10 min. or until the sauce has thickened. **My addition, add cut up pieces of asparagus at this time.**
5. While the sauce is thickening, cook the egg noodles in a separate pot based on package instructions.
6. Serve the beef mixture over the egg noodles and enjoy!