stream of conscious recipe by: Michele kitagawa
2 lbs of beef stew meat (could be boneless chuck roast cut)
Cut into 1 inch pieces cubes
Generous pinch of kosher salt
fresh cracked pepper
1 tablespoon of cornstarch
1 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 yellow onion sliced
8 carrots peeled and quartered
4 stocks of celery washed and cut on the bias
8 cloves of garlic minced
1 box beef broth
2 bay leaves
1.5 cups of red wine (optional) add more broth if you want to make it without
bag of frozen peas
bag of egg noodles
1 cup sour cream
2 tbsp Horseradish (up to you how spicy you like it) start with one spoon and then add more to your liking
pinch of kosher salt
pinch of cracked pepper
in a non-reactive bowl (like a glass one) Mix the dry ingredients (salt, pepper, cornstarch) with the meat and then add the olive oil and red wine vinegar.
let it sit.
Meanwhile you can chop up your vegetables (onions, carrots, celery, garlic).
In a large heavy bottom Dutch oven pot brown your meat.
Add all your vegetables after 10 min of browning your meat. Mix veg and meat together to coat. Cook for 5 minutes before adding broth.
Add 1 box beef broth
1.5 cups of red wine (optional) OR add more broth if you want to make it without alcohol
Add 2 bay leaves
Place a lid on your pot. Cook on the small burner on low heat for 2.5 hours stirring occasionally
Set a timer for 2 hours.
After 2 hours add your bag of frozen peas.
Cook and set timer for an additional 30 minutes.
At the same time in a separate, pot boil water and then add your egg noodles and cook as directed.
Drain and cool your noodles with cold water twice so they don’t stick together so you can have them for future unless you’re going to use them immediately.
Use this time to mix your sour cream and horseradish and salt and pepper to make your finishing horseradish cream dollops.
Plate your noodles. Spoon a hearty portion of your stew and dollop your horseradish cream sauce on top!
If you make this, take a pic and tag me. I love to see your creations!
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