Ingredients
The following ingredients have 4 Servings
- 1 Tbsp Canola oil
- 1 pound(s) Uncooked lean trimmed sirloin beef cut into 1 1/2-inch chunks (boneless beef top sirloin)
- 1 large Uncooked red onion(s) cut into 1/2-inch-thick slices
- 2 medium clove(s) Garlic peeled, crushed with side of large knife
- 5 tsp Red-wine vinegar
- 1 leaf/leaves Bay leaf
- 3 sprig(s) Fresh thyme
- 0.5 tsp Table salt
- 0.25 tsp Black pepper
- 1 cup(s) Apple juice or apple cider
- 1 cup(s) Canned beef broth
- 2 medium Uncooked carrot(s) thinly sliced
- 2 cup(s) Cooked egg noodles kept hot
- 2 Tbsp Fresh parsley flat-leaf, minced
Instruction
- Heat oil in Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 6 minutes, transferring beef to plate as it is browned; set aside.
- Add onion and garlic to Dutch oven. Reduce heat to medium and cook, stirring occasionally, until onion is golden, about 10 minutes. Stir in vinegar, bay leaf, thyme, salt, and pepper. Add apple juice, scraping to loosen any browned bits on bottom of pot. Add broth and bring to simmer. Return beef with any accumulated juices and carrots to pot. Reduce heat and simmer, covered, until beef is fork-tender and carrots are softened, about 1 1/2 hours. Remove and discard bay leaf and thyme sprigs.
- Divide noodles evenly among 4 plates or large shallow bowls; top evenly with stew and sprinkle with parsley.
- Serving size: 1 c stew and 1/2 c noodles
