Beef Stew with Buttery Noodles

Recipe courtesy of YSVM102205

2 1/2-3 pounds beef chuck, trimmed and cut into 1-inch cubes

Salt and pepper

1/2 cup all-purpose flour

5 T extra virgin olive oil

5 T butter

1 yellow onion, coarsely chopped

2 garlic cloves, finely chopped

1/2 tsp dried thyme

2 T Worcestershire sauce

2 T balsamic vinegar

2 T brown sugar

1 T unsweetened cocoa powder

1/2 tsp paprika

1/4 tsp ground cinnamon

1 bay leaf

2 cups beef broth

8 oz egg noodles

1. Preheat the oven to 350.  Place meat in a large bowl and season with salt and pepper.  Add the flour and toss to coat.  In a large Dutch oven or ovenproof pot, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat until the butter stops foaming.  Add a quarter of the meat to the Dutch oven and brown, about 6 minutes; transfer with a slotted spoon to a platter.  Cook the remaining meat in 3 batches, adding 1 more tablespoon olive oil and 1/2 tablespoon butter to the Dutch oven for each batch.

2.  Add the onion, garlic, and thyme to the Dutch oven and cook until the onion has softened, about 5 minutes.  Stir in the browned beef, Worcestershire sauce, balsamic vinegar, brown sugar, cocoa, powder, paprika, cinnamon, bay leaf and beef broth and bring to a simmer.  Cover, transfer to the oven and cook until the beef is tender, about 1 1/2 hours.

3. About 20 minutes before the stew is done, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 7 minutes.  Drain and toss with the remaining 2 1/2 tablespoons butter.  Serve the stew over the noodles.