Ingredients
- 2 tablespoons shortening
- 1 1/2 pounds stewing beef (lean beef for stewing, cut into 1 inch pieces)
- 1 apple, whole (large cooking apple, peeled, cored, and shredded)
- 1 carrot, whole (medium carrot, scraped and shredded)
- 4 ounces yellow onion (1/2 medium onion, sliced)
- 1 garlic clove, minced
- 1 can (12 ounce) beer
- 1/2 cup water
- 2 beef-flavored (24 grams) bouillon cubes
- 1 teaspoon salt
- 1 small bay leaf
- 1/8 teaspoon dried whole thyme
- 1 teaspoon cornstarch
- 1 tablespoon water (cold)
- 640 grams cooked egg noodles (4 cups hot cooked medium noodles)
- 1/4 teaspoon poppy seeds
How to Make
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Step 1: Melt shortening in a large Dutch oven over medium heat. Add meat, and cook until the meat is browned on all sides. Add the shredded apple and the next 9 ingredients to the Dutch oven, stirring well. Cover, reduce heat, and simmer for 2 hours or until the beef is tender. Remove and discard the bay leaf.
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Step 2: Combine cornstarch and water, stirring well. Add to the beef mixture and cook, stirring constantly, until mixture thickens.
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Step 3: Combine noodles and poppy seeds; toss gently. Serve beef mixture over the noodles.
We hope you enjoy this recipe!
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