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In this video, Betty shares her favorite Stew Beef and Noodles with Onion Gravy recipe. The meat sauce is quick and easy ...
to assemble. It bakes in the oven for 2 to 2.5 hours and is served over a plate of cooked noodles.
Tags:Beef and Noodles with Onion Gravy Recipe,beef noodles onion,beef recipe,bettyskitchen,cooking tips,noodles recipe,onion gravy
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Hi! I am Betty. Welcome to Betty’s Kitchen! Today, we’re going to be doing a Hearty Stew Beef with Noodles and Savory Gravy. I am starting out with some stew meat or stew beef that I’ve gotten at the grocery store and it’s already packaged up and it’s about 1 1/3 pounds.
The recipe I am going to show you will have ingredients that will work up to two pounds. So, you don’t really have to make an adjustment if this will just be having a little more gravy than it would per serving if I had two pounds of meat but I have 1 1/3 pounds.
We’re going to start with a mushroom soup, a cream soup. Its condensed cream of mushroom soup and it’s the small size here and this is has a pop drop so let’s go ahead and open it. We will empty that on top of the stew meat. This is a very easy preparation. You’ll have to wait awhile for this to cook but just mix it on a day when you can baby sit it. It doesn’t need a lot of looking after but you want to be aware of what is going on if you’re going to cook it in your oven. Another option is to put it in your Crock-Pot in the morning before you leave for work and just let it slow cook.
After you get that mixed up and it’s really not necessary that you mix it before you do the next step but the next step is to use onion soup dip. There are two packets that come in this box. You see I don’t need that second one. I need one of the packets and I just take my kitchen shears kind of across here to open that and then sprinkle that onion soup mix on top of my stew meat mixture. You’ll see flakes of onion in there and lots of spices. This is one of the best tasting dishes that I have. It’s one of my family’s favorites and I think you’ll really enjoy it if you give it a try.
I’m coming back to my soup can because I am going to use it to measure the water that I add. After adding one can of cream of mushroom soup and the sprinkled onion soup, then I add one can of water. You can add that heated up a little bit if you want to. It’s not necessary. Pour that in and give it a stir. Actually, you don’t really have to stir any of these at the beginning. You can just get it prepared and stick it in the oven and then, come back later and stir it a couple of times during the cooking and that will blend the flavors even if you don’t have time to stir it, they will blend themselves. It just won’t be quite as smooth.
You’re starting out with something that looks like this and I can smell the aroma of it already. It smells so good and I assure, it taste very, very good. It’s a favorite of everybody around here. We’re not finished with the ingredients but those come later on after this is cooked. We’re going to be putting aluminum foil over the top of this. It doesn’t have to be sealed tight because you’re probably going to lift it a couple of times and just look at it and see if it’s looking the way it should and maybe give it a stir. Also, it’s nice to see if it’s getting done. Sometimes it starts looking like its very thick and it’s beginning to dry out. That’s when it’s ready to come out of the oven. So, you don’t want to leave it too long but I recommend that you leave for three hours in the oven at 350°. After this comes out of the oven, we’ll have some noodles prepared. We’ll be serving it over noodles. It’s a great dish that I want to show you. So, this goes right in the oven now and I’ll see you back after three hours.
I’ve checked the stew meat twice; after one hour and after 1 ½ hours. Now, it’s after two hours and this seems pretty early since I thought this would take three hours but I noticed the last time that it was thickening it up quite a bit. So, you’ll always be very careful when you lift this because you can see the steam coming out. You can burn yourself very easily. But you just want to look under there and see what’s happening with your beef stew meat. It looks to me like it’s pretty much done.
You want the consistency to be gravy for that mushroom soup that we put in there. You can lay this in longer if you want. It won’t hurt it but if you want this much gravy, you probably need to take out now. So, I am going to go ahead at two hours actually and take this out of the oven. Turn the oven off and set it aside, so I can deal with it in just a minute.
Now to with this, I have some nice noodles. These are just egg noodles and I’ve had them cooked in here just for a few minutes. I don’t want them to be mushy, so I am going to pour them through a colander right here at the sink. They should be kind of yellowish meaning they’re all dainty which means that they’re going to be a little chewy but they continue to cook. You don’t want them mushy. So, let’s bring this over here. It will be worth that. What I like to do is to place the noodles in a separate bowl from the stew meat and gravy. I’ll move this a little closer, so I won’t miss it. And you need probably a couple of ladles or spaghetti forks or something in that nature to put those in. This was about 2/3 of a 12 oz. package of egg noodles. Right, here is the package and you got 2/3 of it, so that would be about 8 oz and you can probably find. These are Egg Free Wide Pasta Ribbons. You don’t have to exact at that type of noodles that you can probably find in 8 oz. package if you like.
Now, I am with this meat sauce. I am going to ladle that into a separate bowl. I try not to be too messy with this and I’ll probably just stop a little bit short of this. Well, let’s see. Let’s see. I’ve probably can get with it. I don’t want to make this go on and on forever with me spooning out gravy but you get the idea and that’s the purpose of this demonstration.
Now at this point, what we have—let me get this out of the way. What we have are our noodles which is a nice touch if you just cut a little piece of butter off and put that on the top. Then, just let that melt down through there. It won’t take much time at all. So, we’re just going to pretend that it’s melted and it’s ready to go. I think you can imagine that if we just drizzle through there and it adds a little bit of flavor and makes it a little slipper. Then we take out serving plate. Right here, I am going to place some noodles. Now, you can have it however you like. Then I am going to come over to my meat sauce. This is stew meat with mushroom and onion flavored gravy and put as much as I like on top of that. This is a gorgeous dish. It tastes wonderful. You take a loaf of French bread and heat it up. You can take slice of that along with an Essential Garden Salad of mine and you’ll have a wonderful meal. Along with the French bread, you might want to try some dipping oil. This is light tasting olive oil with some balsamic vinegar. I’m going to serve not just yet and after you do that, and then you’re ready to dip your bread and eat that as you go. There you are. There’s Betty’s Hearty Beef Stew and Noodle with Onion Gravy.