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Beef Noodle Stew
1 1/2 lb Boneless beef chuck
1 c Stock
3/4 c Onions, chopped
1/2 tb Garlic cloves, crushed
3 c Beef stock
1/2 c Water
1/4 c Oyster sauce; or black bean
16 oz Mixed vegetables; NOT thawed
8 oz Capellini; thin spaghetti
sl Green onions; for garnish
You may substitute lamb or pork shoulder for the beef. Use beef stock for beef, chicken stock for pork or lamb.
Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender. slow cooker directions: pile all ingredients into slow cooker and cook all day on LOW. When done: skim off and discard fat.
To assemble: heat basic stew, stock, water, and oyster sauce in 4-qt pot over medium heat until boiling gently. Stir in vegetables. Coo9k 5 minutes, until thawed and hot. Add pasta and, stirring almost constantly, cook 3 minutes, until pasta is firm but tender and stock is thickened.
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