One of my son's favorite meals is noodles. I decided today would be a great day for some beef and noodles. It's an easy meal and gentle on the tummy. Hopefully, he will find the longest lucky noodle and get the "luck" to get better.
This is one of the best ways to make beef for a stew or soup. My friend Sarah told me about this years ago when our oldest boys were in preschool together. I haven't prepared it any other way since.
Tonight I used a roast. I sliced half of it thinly for a stir fry or stroganoff tomorrow and chunked the rest for dinner. I like to use partly thawed meat for slicing. I have more control over my cuts and they are more unison.
You will need an oven dish that has been greased or sprayed. Preheat your oven to 375 degrees.
Here is her method:
- chunk your roast or steak meat- you can buy stew meat
- add a sliced onion
- generously pepper the meat- you want it coated
- add a tablespoon of olive oil
- add 1/3 cup of water
And yes, I do own something other than Coca Cola inspired bowls and plates. The temp-tations ovenware was a gift from my mother!
I then scrape the contents of the pan into my soup kettle, add more water, throw in a few diced carrots with a couple stalks of celery, and let it simmer for another hour or more. When the meat is nice and tender, I bring the water up to a rolling boil and add my noodles. Cook for 30 minutes or longer.
Here is a link to my noodle recipe.