Ingredients
- Egg noodles, cooked (for serving)
- 1 1/2 pounds beef stew meat (sirloin cut into thin strips of cubes)
- 4 tablespoons flour, divided
- 4 tablespoons (1/2 stick) salted butter
- 2 tablespoons olive oil
- 3/4 cup chopped onions
- 6 cloves garlic, thinly sliced or minced
- 8 ounces crimini mushrooms, sliced
- 2 tablespoons red wine vinegar
- 2 cups beef broth (or chicken broth or mushroom broth)
- 1/2 teaspoon red pepper flakes
- 2 sprigs fresh thyme
- 1 cup defrosted peas
- salt and pepper to taste
Instructions
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- In a medium bowl, sprinkle 2 tablespoons of flour over the meat along with 1/4 teaspoon of salt and toss to coat, set aside.
- In a large dutch oven, melt the butter and olive oil together. Add the meat over medium high heat in batches; remove to a plate when browned, about 3-4 minutes per batch.
- Add the onions and garlic to the pan. Don’t worry about the brown bits at the bottom. Sauté for 2 minutes over medium heat. Add the mushrooms and continue to cook for another 2 minutes. Pour in the red wine vinegar and gently scrape the bottom of the pot to help life the browned bits. Add the beef broth and red pepper flakes. Allow to come to a boil, add in the browned meat along with the thyme sprigs. Reduce the heat to low, cover and let simmer for 35-45 minutes.
- Mix the remaining 2 tablespoons of flour with a few tablespoons of water in a mason jar and shake to combine. Pour into the stew. Allow to cook and thicken for an additional 5-7 minutes. Turn off the heat, let stew sit for 5-10 minutes before serving. Serve over a bed of egg noodles. Sprinkle with fresh chopped parsley, if desiredHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
