Beef Stew With Buttered Egg Noodles
5 to 6 pounds beef chuck, trimmed and cut into 1 inch cubes
Salt and freshly ground pepper
1 cup all purpose flour
10 tablespoons extra-virgin olive oil
10 tablespoons unsalted butter
2 yellow onions, coarsely chopped
4 garlic cloves, finely chopped
1 tablespoon dried thyme
4 tablespoons Worcestershire sauce
4 tablespoons balsamic vinegar
4 tablespoons brown sugar
2 tablespoon unsweetened cocoa powder
1 teaspoon paprika
½ teaspoon ground cinnamon
2 fresh or dried bay leaves
4 cups beef broth
16 ounces egg noodles
1. Preheat the oven to 350°. Place the meat in a large bowl and season with salt and pepper. Add the flour and toss to coat. In a large Dutch oven or ovenproof pot, heat 4 tablespoons olive oil and 2 tablespoons butter over medium-high heat until the butter stops foaming. Add a quarter of the meat to the Dutch oven and brown, about 6 minutes; transfer with a slotted spoon to a platter. Cook the remaining mean in 3 batches, adding 2 more tablespoons olive oil and 1 more tablespoon butter to the Dutch oven for each batch.
2. Add the onion, garlic, and thyme to the Dutch oven and cook until the onion has softened, about 5 minutes. Stir in the browned beef, Worcestershire sauce, balsamic vinegar, brown sugar, cocoa powder, paprika, cinnamon, bay leaf, and beef broth and bring to a simmer. Cover, transfer to the oven and cook until the beef is tender, about 1 ½ hours.
3. About 20 minutes before the stew is done, bring a large pot of salted water to a boil and cook egg noodles until al dente, about 7 minutes. Drain and toss with the remaining butter. Serve the stew over the noodles.
SLOW DOWN: PLACE THE BROWNED BEEF AND THE REMAINING STEW INGERDIENTS IN A SLOW COOKER, COVER, AND COOK ON LOW FOR 8 TO 10 HOURS. SERVE WITH THE BUTTERED NOODLES.