Beef and Mushroom Stew with Egg Noodles

Beef and Mushroom Stew with Egg Noodles
Ingredients:
1 ½ pounds beef stew meat, cut into bite-sized pieces
2 cups mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons flour
1 teaspoon dried thyme
Salt and pepper to taste
12 oz egg noodles
Fresh parsley, chopped (for garnish)

Instructions:
Sear the Beef:
In a large pot, sear the beef over medium-high heat until browned on all sides. Remove and set aside.
Cook the Vegetables:
In the same pot, sauté the onions until softened. Add the mushrooms and cook until tender. Stir in garlic and cook for another minute.
Make the Stew:
Sprinkle flour over the vegetables and stir until combined. Gradually add the beef broth while stirring to avoid lumps. Return the beef to the pot, add Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer, cover, and cook for 1.5-2 hours until the beef is tender.
Cook the Noodles:
Cook the egg noodles according to package instructions. Drain and set aside.
Serve:
Serve the stew over a bed of egg noodles, garnished with fresh parsley.

Calories: