I've never really been a fan of stew. I've always been turned off by how strong the beef taste was and how at times the meat could be so tough. I hate excluding a food without trying to find a way to fix what I don't like. Well with this recipe I think I have found a former hated dish is now a really liked dish. Stew is a easy one pot meal as long as you have an oven-proof dutch oven. I hate doing dishes and I like the way that the different ingredients enhance each other's tastes when they are cooked together. Okay so this a mostly one pot meal since you need to pull out another pot to cook the egg noodles. But trust me it is well worth it!!
5 large red potatoes, diced
1- 16 oz bag of baby carrots
1 onion, chopped
2 1/2 lbs lean stew meat
2 cups low sodium vegetable broth
2 tbsp olive oil
1 tbsp Emeril Essence
salt and pepper, to taste
1 bag No Yolks dutch egg noodles or GF noodles
Preheat oven to 375*.
In a oven-proof dutch on medium add live oil, stew meat, salt, pepper and Emeril Essence. Cook stew meat until no longer pink on the outside. This is searing the meat it helps to keep in the juices!
Add diced potatoes and onions and mix thoroughly.
Next add baby carrots and vegetable broth and mix thoroughly.
Cover oven-proof dutch oven an cook in oven for 1 hour until stew meat is no longer pink in the middle. If the vegetables aren't really tender don't worry because you are going to, with the cover still on, let the stew sit on top of the stove for 25-30 minutes. I did this because I forgot to turn the water on for the egg noodles and the stew sat in my cast iron dutch oven for about 30 minutes and thankfully it kept the food hot an finished cooking the vegetables which came out melt in your mouth tender.
When there are about 30 minutes remaining for the stew to cook boil the water for the egg noodles or your choice of GF noodles and cook according to package directions.