Holiday Beef Stew with Noodles

Try this hearty, flavorful one-pot meal with delicate beef pieces, autumn-colored veggies, and delicious sauce. Simmer down your meal!


1 Tbspolive oil, divided
1garlic clove, minced
1onion, chopped
1celery, chopped
2 cupssliced mushrooms, undrained
20 ozboneless beef round, cut into 1-inch cubes
1 Tbspflour
1/4 cupdry red wine
1 cuplow sodium beef broth
1 can(14 1/2 oz.) fire roasted diced tomatoes
1 Tbsptomato paste
1/2 tspsalt
1/4 tspground black pepper
1/4 tspdried thyme leaves, crushed
1/4 tspdried rosemary, crushed
1bay leaf
1carrot, diced
3 cupsNo Yolks Extra Broad Noodles


  1. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add garlic, onion, celery and mushrooms. Cook 7 to 10 minutes, stirring occasionally or until onion is tender. Remove vegetables.
  2. Add remaining 2 teaspoons oil to skillet. Dust beef with flour and add to skillet. Brown over medium heat, about 2 minutes per side, stirring occasionally.
  3. Pour in wine and scrape up browned bits. Add broth, tomatoes, tomato paste, salt, pepper, thyme, rosemary, bay leaf and carrot.
  4. Return vegetables to skillet. Reduce heat to low, cover and simmer 90 minutes, or until beef and carrots are tender.
  5. Prepare pasta according to package directions; drain.
  6. To serve, spoon noodles into large shallow bowl. Remove bay leaf from stew.  Top hot cooked noodles with beef stew.