Categories: Beef main dish
Ingredients
- 1 lb. boneless beef chuck roast
- 1 Tbsp. vegetable oil
- 1 medium onion, coarsely chopped
- 1 clove garlic, minced
- 1 bay leaf
- 1 tsp. dries thyme, crushed
- 1/4 tsp. pepper
- 1 1/2 cups baby carrots, halved crosswise
- 1 * oz.) pkg. extra-wide noodles
Directions
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Trim fat from meat. Cut meat into 1/4-inch cubes.
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In 4-quart Dutch oven, brown half of meat in hot oil. Remove. Brown remaining meat with onion and garlic. Add more oil, if necessary. Drain fat. Return all meat to pan.
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Stir in broth, bay lead, thyme and pepper. Bring to boiling, reduce heat and simmer, covered, 1 to 1 1/4 hours or until meat is tender.
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Stir in carrots and noodles. Bring to boiling. Reduce heat and cook, covered, about 10 minutes or until noodles are tender. Remove and discard bay leaf.