Buffet Beef Cubes with Noodles
Equipment
- heavy stewpot
Ingredients
- 1½ lbs. beef chuck trimmed of fat and cubed
- 2 T. flour
- 2 T. shortening
- 2¼ cups V-8 juice
- ¼ cup water
- 1 T. sugar
- 1½ tsp. salt
- ½ tsp. basil
- ¼ tsp. pepper
- 1 T. Worcestershire sauce
- 1 tsp. white vinegar
- 1½ cups onion diced
- 1 bay leaf
- 3 cups uncooked egg noodles
Instructions
- In a gallon-sized plastic bag, add the meat cubes and flour and shake well to coat the meat.
- In a heavy stewpot (enamel-coated cast iron works well for this recipe), melt the shortening and then add the meat; brown on all sides.
- Mix together the remaining ingredients, except the uncooked noodles, and simmer, covered, for about 2 hours or until the beef is tender and the sauce is thick like gravy.
- Stir often to prevent sticking.
- When close to mealtime, cook the egg noodles in enough water to cover (boil them according to the package directions); drain noodles and add to the stew or put some noodles on serving dishes and ladle the stew over the top.
Notes / Tips / Wine Advice:
Egg noodles don’t expand nearly as much as regular pasta such as spaghetti noodles. I get a little more than 4 cups of cooked noodles from 3 cups of uncooked. Yours might differ, so you may need to experiment with the amount of noodles you cook. Also, some people like more noodles and others prefer less.
