Teardrops n Tiny Travel Trailers

2 lbs. boneless beef chuck or round steak, cut into 1" cubes
1/4 cup flour
1 1/2 cups sliced carrots
1 can (14 to 16 oz) chopped tomatoes, undrained
1 envelope onion soup mix
1/2 cup dry red wine or water
1 cup fresh or canned mushrooms
8 oz. egg noodles
10" Dutch oven

Toss the beef in the flour and brown all over in olive oil in the Dutch oven. Stir in the carrots, tomatoes, mushrooms, wine and soup mix. Bake at 350° F for 1 hour, 40 minutes.

Cook the noodles in a pot and drain. If necessary, sprinkle with olive oil to prevent sticking. Serve the stew over the noodles.



Yes, that's steam coming off the stew.



Mike
Hayden Lake, ID

It looks good.

Have you ever tried throwing a couple of handfuls of rice in the dutch oven for the last 15 minutes or so? If you have enough water in the mix, it will cook up just fine and you won't need the extra pot for noodles.

AddOptions wrote:It looks good.

Have you ever tried throwing a couple of handfuls of rice in the dutch oven for the last 15 minutes or so? If you have enough water in the mix, it will cook up just fine and you won't need the extra pot for noodles.

I have done that at home, but for some reason I have not done it outdoors. That's how the Hamburger Helper meals are packaged. Maybe I subconsciously think that's not such a good idea, even though it is.



Mike
Hayden Lake, ID