Beef Stew

I have posted a recipe for beef stew before, but that one is more a sweet and savory variety.  You can get the recipe for Strange Brew Beef Stew here. 

This recipe is a more traditional beef stew, with a little twist.

It makes enough for about 6 adults.

Beef Stew
- 2 pounds lean beef roast, cut into 1 inch cubes
- 2 cups mushrooms, sliced
- 2 cups peeled and sliced carrots
- 1 medium onion, diced
- 3 tbsp vegetable oil
- 1/4 cup flour, divided
- 2 cups chicken or beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp coarse ground mustard
- 1/4 tsp dried rosemary (or 1 tsp fresh minced)
- 2 tbsp water
- dash pepper
- 1/2 bag egg noodles, cooked according to package directions

Use half the flour and coat chunks of meat.  Heat oil in large stockpot and brown meat in batches, then remove meat and put in a bowl.  Cook onion and mushrooms in drippings until onion is transparent.  

Add broth, Worcestershire sauce and mustard, stirring to combine.  Scrape any browned pieces of meat and vegetables from bottom of pot and stir in to mixture.  Return meat to pot.  Bring to a boil, then reduce heat, cover and simmer for 20 minutes.

Add carrots, then cover and simmer for one hour.  Mix water, remaining flour and pepper in a separate bowl, then add to soup.  Bring to a boil and stir until thickened. 

Layer cooked egg noodles in bottom of bowl, then spoon stew over top.