Ingredients

The following ingredients have 4 Servings
  • 1/4 cup all-purpose flour
  • 2-4 tablespoons vegetable oil (divided)
  • 2 1/2 to 3 pounds boneless beef chuck roast (trimmed and cut into 1 inch cubed)
  • 1 cup yellow onion (chopped)
  • 4 large garlic clove (minced)
  • 40 ounces low sodium beef stock
  • 1 cup red wine
  • 1 tablespoon Better than Bouillon - beef flavor
  • 1 1/2 teaspoons dried marjoram
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 12 ounces dried egg noodles
  • 2 tablespoon fresh parsley, (chopped)

Instruction

  • Sprinkle beef cubes with all-purpose flour (1/4 cup) and toss to coat evenly, shaking off excess.
  • In a Dutch oven or large pot, add 2 tablespoons of vegetable oil and heat over medium heat.  When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat with a slotted spoon, to a plate, and set aside.
  • In the same pot, saute onion (1 cup) and garlic (4) over medium-low heat, until soft, about 8 minutes. Add beef (2 1/2 to 3 pounds) back to the pot. Pour in beef stock (40 ounces) and red wine (1 cup). Add Better than Bouillon (1 tablespoon), marjoram (1 1/2 teaspoons), salt (2 teaspoon), and pepper, (1/2 teaspoon) and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender. Transfer beef chunks with a slotted spoon to a plate and shred them into large pieces. Return to pot.
  • Meanwhile, cook the egg noodle (12 ounces) according to package directions in salted water, just until al dente. Drain well then stir them into the sauce and gently mix until well combined. Sprinkle with parsley. Serve.