Beef And Noodles

1. 1

   Add oil to a large dutch oven over medium heat.

2. 2

   Sprinkle the flour over the meat and toss to evenly coat cubes with flour.

3. 3

   Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.

4. 4

   In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot.

5. 5

   Stir in the broth, wine, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.

6. 6

   When meat is tender, remove with a slotted spoon and set aside to cool briefly.

7. 7

   In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low.

8. 8

   Shred beef and add back to pot with noodles.

9. 9

   Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).

* Per serving · 4 servings · Values may vary.

No additional tips available.