BEEF TIPS WITH EGG NOODLES Garden Vegetable Seasoning
2 ½ pound beef chuck roast, cubed
2 tablespoons EVOO
1 medium onion, shredded
2 cloves garlic, minced
¾ cup red wine, (prefer Cabernet)
2 cups beef broth
½ teaspoon Worcestershire sauce
2 tablespoons Garden Vegetable Seasoning
3 tablespoons cornstarch
½ cup water
Salt & pepper to taste
2 cups Egg Noodles, cooked
1. In a large braising pot, add EVOO over medium high heat. Add cubed meat, letting it brown and develop a good crust on each side, 5 – 7 minutes. Brown in batches if necessary. Remove browned meat and add onions to soften. Turn down the heat to medium. When onions are soft, add garlic. Stir together, then add red wine, making sure that you scrape up the meat bits on the bottom of the pot. Let reduce until wine has almost evaporated.
2. Add meat to onion mixture and then add broth, Worcestershire sauce and Garden Vegetable Seasoning. Depending on the size of your pot, there should be enough liquid to cover the meat by one inch. Reduce heat to a simmer and cover for 45 – 60 minutes. Check occasionally for meat tenderness and liquid. Add more beef broth if liquid levels get too low. Add salt and pepper to taste.
3. TO THICKEN SAUCE:
Combine cornstarch and water and stir until smooth. Add to simmering meat and let come to a boil, while stirring to prevent lumps.
Serve over cooked egg noodles.
This recipe was submitted by Natalie Kennemer.