Tender Beef Tips And Egg Noodles

Ingredients

2 lbs. beef stew meat cut into bite-sized pieces

2 tbsp vegetable oil

1 yellow onion coarse chopped

1 tbsp minced garlic

1/2 cup dry red wine

2 cups beef broth, I used Better than Bouillon beef base, divided reserve 1/2 cup to mix with the flour

1/4 cup low sodium soy sauce

1/4 cup Worcestershire sauce

5 tbsp all-purpose flour

1/2 tsp black pepper

12 oz. egg noodles cooked according to package directions

Instructions

Place vegetable oil in a dutch oven or large stock pot and heat on high, add the beef and cook stirring until browned 3 to 5 minutes.

Add the chopped onion, garlic and black pepper and cook, stirring for 2 or 3 more minutes to soften the onion.

Next, add the liquid ingredients, (reserve 1/2 cup of beef broth), bring to a boil, then reduce the heat to a simmer, cover, and cook for 1 1/2 to 2 hours. Check the tenderness of the beef with a small taste.

Mix together the 1/2 cup cold beef broth and 5 tablespoons of flour, then pour it into the pot, stir and bring to a boil. Allow this to cook for several more minutes to thicken. Taste and adjust seasoning.

The soy sauce and beef broth contain salt so you may not need to add more.

While the broth is thickening, boil the egg noodles per package directions, drain and keep warm.
Serve the beef tips and gravy over the noodles.

Notes

You could also serve the beef and gravy over rice or mashed potatoes.

Leftovers could be refrigerated in an airtight container for 2 or 3 days or frozen (without the noodles mixed in) for 2 or 3 months. Reheat in a saucepan on the stove and add 2 or 3 tablespoons of water.