Goulash-Inspired Beef Stew
A hearty beef stew inspired by Grandma's goulash
Servings: 8
Equipment
Ingredients
- 2 lbs London broil cut into thin, bite-sized pieces
- 3 carrots chopped
- 3 ribs celery chopped
- 4 cloves garlic grated
- 1 lb baby potatoes cut into quarters
- 1 lb frozen pearl onions
- 1½ tsp kosher salt
- ½ tsp pepper
- 2 tsp paprika
- 2 bay leaves
- 4¼ cups beef stock
- 1 tsp Maggi liquid seasoning
- 1 package McCormick brown gravy mix
- 6 oz egg noodles
Instructions
- Preheat dutch oven or large pot over medium-high heat.
- Once the pot is preheated, add the beef to the pot, stirring while it browns. When the beef is browed, add the garlic and stir until combined.
- Add the remaining ingredients except for the brown gravy mix.
- Bring to a boil, then reduce to a simmer. Cover and simmer for two hours, stirring occasionally.
- Cook egg noodles according to package instructions. While egg noodles are cooking, dissolve brown gravy mix into 1¼ cups cold water.
- Bring the stew back to a boil. Slowly pour the gravy mixture into the pot, stirring constantly. Let boil for about a minute, then reduce to a simmer and re-cover.
- Serve stew over egg noodles. (You could also just drain the egg noodles after they cook and add them directly to the soup pot.)