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Gigi's Beef  Stew with Egg Noodles



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Gigi’s Beef Stew with Egg Noodles

1 1/2 tablespoons vegetable oil
1 pound boneless beef chuck,
cut into 1-inch cubes
1 cup chopped onion
2 stalks celery, diced
1 clove garlic, minced
Salt and black pepper to taste
2 cups beef stock or broth
1/4 teaspoon dried thyme
1 1/2 cups chopped cabbage
1 cup sliced carrots
8 ounces medium egg noodles

In a heavy Dutch oven, heat the cooking oil. Add meat and brown, about
10 minutes. Add onion, celery and garlic and cook about 3 minutes longer.
Season the mixture to taste with salt and pepper. Add the beef stock and
thyme. Cover and simmer over low heat 1 1/2 to 2 hours, adding addi-
tional liquid if necessary. Add cabbage and carrots. Cover and continue
cooking 30 minutes, or until the vegetables are tender.
Meanwhile, cook the noodles according to package directions. Drain
them well and serve the stew with the noodles. Serves 4 to 6.

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