Ingredients
Equipment
Method
Cooking Steps
- In a large skillet, heat olive oil over medium-high heat. Add beef stew meat and sear for 3-4 minutes per side until browned. Remove beef and set aside.
- In the same skillet, add chopped onion and cook for 5 minutes until softened. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour beef broth into the skillet, using a wooden spoon to scrape up browned bits. Let simmer for a minute.
- Return seared beef to the skillet along with remaining beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, black pepper, and salt. Stir to coat.
- Cover and simmer for 2 to 2.5 hours, stirring occasionally until beef is tender.
- Remove bay leaf carefully after simmering and discard.
- Cook egg noodles in salted boiling water according to package instructions. Drain and set aside.
- Make a slurry with cornstarch and cold water, then add it to beef mixture while stirring over medium heat until sauce thickens, about 2-3 minutes.
- Stir in butter until it melts completely into the sauce.
- Taste and adjust withadditional salt and pepper as needed.
- Ladle beef tips over cooked noodles, spoon rich gravy on top, and garnish with parsley.
Nutrition
Notes
Store leftovers in an airtight container for up to 3-4 days. It can be frozen for up to 3 months.