Nothing warms you up on a chilly fall day like a thick, savory stew. Fluffy, made-from-scratch biscuits pair perfectly with this simple and delicious beef and noodle stew for a hearty dinner that your family will love.
Savory Beef and Noodle Stew
This is a very basic stew recipe that works well if you like to substitute ingredients. No love for carrots? Throw in some peas or green beans. Like garlic? Dice up a clove or two and toss that in, too. Tailor this stew to fit your family’s tastes.
1 lb. round steak
3 medium potatoes
1 can sliced carrots
1 small onion, sliced thinly
2 cups egg noodles
3 tablespoons olive oil
3 tablespoons cornstarch
2 beef bouillon cubes
2 bay leaves
1 teaspoon marjoram
Salt and pepper
Trim fat from round steak and cut into 1-inch cubes. (For easier slicing, stick the round steak in the freezer for about 10 minutes first.) Heat olive oil over medium-high heat in a large, heavy-bottomed pot or dutch oven.
Add meat and onions, and sprinkle with a little salt and cracked black pepper. Cook meat quickly, just until browned on all sides.
Add 4 cups of water, and two beef bouillon cubes, bay leaf and marjoram. Cover and lower heat. Simmer for at least an hour – the longer you simmer, though, the more tender and flavorful the beef will be.
A half-hour before serving, add carrots. Peel and cube potatoes and add those too. Add more water, if necessary, cover, and let simmer.
Ten minutes before serving, add egg noodles. Again, make sure the noodles are just covered with water. Taste the broth at this point, and if necessary, add another bouillon cube, salt or pepper to flavor.
Two minutes before serving, whisk 3 tablespoons of cornstarch with about 1/4 cup of cold water until blended. Add slowly to stew, stirring constantly, until stew is desired consistency. Note: You might not need all of the cornstarch, so just add a little at a time.
Remove stew from heat and dish up in big bowls, and serve with bread and butter or hot biscuits (below).
Simple Vintage Biscuit Recipe
This is another standby from my favorite vintage cookbook. I run straight to this recipe whenever I need biscuits for a soup, stew, side dish (slathered with jelly or honey), or my husband’s favorite, old-fashioned biscuits and sausage gravy.
2 cups flour, plus extra for dusting the counter
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
3/4 cup milk
1 tablespoon melted butter (optional)
In a small bowl, whisk or sift together flour, baking powder and salt until completely combined. Cut in shortening (I use Crisco sticks for ease of measuring) with a pastry blender or two butter knives until mixture looks coarse, and shortening bits are smaller than a pea. Add milk all at once, and stir with a wooden spoon, just until mixed.
Lightly dust your counter with flour and turn out the biscuit dough. Knead a few times to mix (not too much, though, or your biscuits will be tough) and then pat dough out about 3/4 inch thick. Cut with a biscuit cutter, or if you don’t have one, a small juice glass. Place on an ungreased cookie sheet and, using a pastry brush, brush the tops with melted butter if you’d like.
Bake at 450 degrees for 10 minutes, or until lightly browned. Makes 8-10 biscuits.