Beef Stew - Turkish Style

November is well under way! To celebrate here is a 12 step stew meal that will heat you up if you are cold or just fill you up if you are hungry. It's easy, affordable, and will make your house smell incredible!!! Theres pictures for every step to help the youngest of little ones help or novice cooks. It tastes wonderful. Cheers to the beginning of the holiday season! 

This recipe was adapted from the Rachael Ray magazine Oct 2007 Everyday. Stew serves 4 adults.

Ingredients:

2 Tbs butter

1 pound of beef chuck cubes

1 shallot

1 14.5 no salt added canned tomatoes chopped with their juices 

(don't drain the can)
1 cup beef broth

 1 Tbs aged balsamic vinegar

1/8 tsp ground cinnamon
1/8 tsp ground cloves

1/8 tsp pepper  (plus some to taste at the end)
1/2 pound wide egg noodles

salt to taste

1/4 cup finely chopped flat leaf parsley

Step 1: Melt 1 TBS butter in a skillet and then brown the meat - about 5 minutes

Step 2: remove the browned meat to a separate bowl - keep the juices in the skillet

Step 3: add the other Tbs butter and a finely diced shallot to the skillet

Step 4:  add the can of tomatoes to the skillet

Step 5: Add beef broth, and vinegar to the skillet - scraping up any bits from the bottom of the skillet into the sauce

Step 6: weigh or measure out the noodles

Step 7: Stir the cinnamon, pepper, and cloves into the skillet. Bring to a boil then reduce heat to low. Cover the skillet with a lid and set the timer for 50 minutes 

Step 8 cut up 2 large carrots

Step 9: When the 50 minutes is up. Toss the carrots in and recover the skillet for 10 minutes.

Step 10: Boil the noodles (mine took about 8 minutes)

Step 11: Drain the noodles. Chop up the parsley if not yet done. Put the noodles in the skillet. Toss to coat. 
Taste and add salt if needed.

Step 12: Scoop into bowls - sprinkle parsley over the top. 
Eat and Enjoy!

From my kitchen to yours!
Enjoy your November :)
Stephanie