Receta Beef Noodle Stew
| Raciónes: 4 |
Ingredientes
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Direcciones
- You may substitute lamb or possibly pork shoulder for the beef. Use beef stock for beef, chicken stock for pork or possibly lamb.
- Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-quart pot, cover tightly, reduce heat, and simmer 2-1/2 hrs, till meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and throw away fat.
- It takes less than 8 min to assemble this stew. Then you can pay it little or possibly no attention as it simmers for about 2-1/2 hrs. Make multiples of the basic stew, then divide stew into 4-serving portions; chill or possibly in airtight containers for up to 5 days, or possibly freeze for up to 3 months. Thaw in microwave-safe container on defrost or possibly in refrigerator for 24 hrs.
- To assemble: heat basic stew, stock, water, and oyster sauce in 4-quart pot over medium heat till boiling gently. Stir in vegetables. Coo9k 5 min, till thawed and warm. Add in pasta and, stirring almost constantly, cook 3 min, till pasta is hard but tender and stock is thickened.
- Lamb and pork would be good here, too. Oyster sauce and black bean sauce are available in the Asian-food section of your market. Keep in mind which noodles will continue to absorb liquid, so this stew should be served immediately. If you're not sure how soon it will be eaten, cook noodles separately, thicken stock with 2 tb cornstarch stirred into 1/2 c cool water, and then add in cooked noodles just before serving.