Winter Beef Stew

Winter Beef Stew

This recipe came from a recipe exchanged started by our niece Faith. It’s so good that it’s one of my kids’ most requested meals. It’s a wonderful comfort dish with tons of flavors. Make this for someone and you’ll become lifelong friends.

1 spray cooking spray

1 lb lean sirloin beef – such as boneless beef top sirloin, cut into 1.5 inch chunks

(I like to use beef shank, which takes more time to cut up but makes the best stew)

2 tsp canola oil

1 large red onion, cut into ½ inch slices

2 med garlic cloves peeled and smashed

5 tsp red wine vinegar

1 piece bay leaf

1/8 oz thyme, fresh 3 sprigs

½ tsp sale

¼ tsp pepper

1 cup apple juice

1 cup canned beef broth

2 medium carrots thinly sliced

2 cups cooked egg noodles

2 tbsp fresh parsley

Coat a large nonstick heavy bottom pot with cooking spray, heat over medium high heat for 30 seconds. Add beef, brown for 2 minutes. Remove beef and set aside. Heat oil in same pot. Add onions and garlic, cook over medium heat stirring occasionally until onions are tender, about 10 minutes. Stir in vinegar, bay leaf, thyme, salt and pepper. Pour in apple juice and sir up brown spots. Add broth, bring to simmer. Add carrots and beef, cover and reduce heat to low, simmer for 1.5 hours. Remove bay leave and thyme sprigs. Serve over noodles.