Stacy’s Mom’s Beef Stew
Stacy’s Mom’s beef stew is obviously the best stew there is! In all seriousness, my mom makes the best of everything, but especially this delicious beef stew with potatoes, egg noodles, mushrooms, and a delicious tomato sauce all topped with fresh cilantro and crusty bread. This stew is so good and makes the best leftovers, and is the perfect comfort food.
Inspiration and thoughts
Stacy’s Mom’s beef stew is of course inspired by my number one heroine and cheerleader, my momma! This stew is my favorite stew in the world and as much as part of that is because it is my mom’s amazing recipe, it’s also because it is out-of-this-world delicious. It is full of simple and fresh ingredients that are so good and so easy to put together into this comforting stew. It will remind you of home wherever you are.
This is my mom!
For Christmas last year my mom got me a very fabulous red Spice and Stiletto apron with “Lucky Star” on it and I am obsessed! I never cook without it. Below you can see me wearing it as I cooked this yummy stew! The Lucky Star is because my middle name is Star (yep!), after my grandmother, who was also an amazing cook. She cooked traditional Syrian food everyday and passed it on to my mother, and now to me.
My mom is not only the person I look up to most in this world in general and for all things in life, but she is also my go-to for recipe inspiration. She is always there to listen to my never-ending recipe ideas and stories for dinner, and always loves to see my stream of dinner photos!
Ever since I lived away from home she has been saving and sending me recipes of her own, or cut out from magazines, that she would put into envelopes with the return address “Your Proud Mom.” How cute is that?! I’m very lucky to have her and as much as I love the recipes she sends, I’ll always love her home-cooked no-recipe dinners when I’m with her the best.
Back to this recipe! A few notes and how it’s made
This beef stew is super easy and has about 10 ingredients, many of which you might have in your pantry and fridge already. In under two hours you can have a delicious stew that tastes like it’s been cooking for hours and hours.
As you can see below, my handsome Eli loves Stacy’s Mom’s Stew too!
These are the steps, in a nutshell:
- Brown the beef and set aside
- Saute the onions and mushrooms and add back the beef, tomato sauce and paste, water, and broth
- Simmer for 1 hour
- Add the potatoes and egg noodles and boil until cooked
- Add salt and pepper to taste and generously pour into large bowls. Enjoy!
Freshly chopped cilantro and a side of warm crusty bread (sourdough is my favorite!) are definitely musts for me.
A few notes on this recipe. You can definitely use other noodles that aren’t egg noodles, but those are my mom’s favorite so I always use them for this stew. Egg noodles are also best for soups, as the extra egg mixed in with the regular wheat and flours give them a fabulous texture and shape, perfect for soaking up the delicious tomato broth of this stew.
Lastly, the tomato paste really makes the broth extra rich and creamy and gives the soup a great flavor, so don’t skip it!
Enjoy!
Stacy's Mom's Beef Stew
Ingredients
- 1 lb beef stew meat (beef chunk) cut into small chunks
- 1 brown onion chopped
- 8 oz mushrooms sliced
- 4 potatoes peeled and chopped into hearty chunks
- 16 oz egg noodles
- 6 cups beef broth
- 2 cups water
- 1/4 cup tomato paste
- 1 can tomato sauce
- 2 tablespoons olive oil
- salt and pepper
- 1/4 cup cilantro
- crusty bread optional/necessary for me!
Instructions
- Add 1 tablespoon of olive oil to a large pot and heat on medium high until the pot is very hot. Add the beef chunks and brown for 5-7 minutes. Remove the beef and set aside.
- Add the last tablespoon of olive oil to the same pot then add the onions and mushrooms and cook for an additional 3 minutes, stirring occasionally. Add back the beef to the pot, as well as the tomato sauce and paste, water, and beef broth. Mix everything together and cook on medium high heat, making sure the tomato paste has dissolved into the broth. Simmer for 1 hour.
- Add the potatoes and egg noodles and bring the stew to a boil. Add salt and pepper to taste. Boil for 15 minutes, until the noodles are cooked and the potatoes are fork tender. Pour generously into bowls, top with freshly chopped cilantro, and serve with warm crusty bread. Enjoy!