Prep time: 5 minutes
Cook time: 1 hour 10 minutes
Serves 4.
3 1/2 T butter, divided
1 1/2 lb beef chuck cubes
1 C canned chopped tomatoes with their juice
1 C beef broth
1 T white wine vinegar
1/8 t ground cinnamon
1/8 t ground cloves
1/8 t pepper
1/2 lb wide egg noodles
Salt
1/4 C finely chopped flat-leaf parsley
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1. In a large saucepan, melt 1 T butter over medium heat, add half of the beef and cook, stirring occasionally, until browned, about 4 minutes. Transfer with a slotted spoon to a plate. Repeat with another tablespoon butter and the remaining beef. Set aside.
2. Stir the tomatoes and beef broth into the saucepan, reduce the heat to low and stir, scraping up any browned bits. Add the reserved beef, the vinegar, cinnamon, cloves and pepper; bring to a simmer over low heat. Cover and cook until the meat is fork tender, about 1 hour.
3. About 10 minutes before the stew is ready, cook the egg noodles, according to the package directions. Toss with the remaining 1 1/2 T butter and season to taste with salt and pepper. Stir the parsley into the stew and serve with the noodles.
Shortcut: Prepare the stew a day early and reheat while you cook the noodles.
