Ingredients (6 servings)

• Beef stew cubes 1 kg
• Olive oil 15 ml
• Chopped onion 1
• White mushrooms, quartered 227 g
• All-purpose flour 30 ml
• Beef stew simmering sauce 398 ml
• Reduced-sodium beef broth 125 ml
• Bay leaf 1
• Pepper to taste
• Dry egg noodles 1.5 liter
• 15% cooking cream 125 ml
• Fresh chopped parsley 30 ml

Preparation

1. 1
   Pat the beef cubes dry with paper towels.
2. 2
   In a Dutch oven, heat the oil over medium heat and sear the beef cubes in small batches until browned. Set aside.
3. 3
   In the same Dutch oven, sauté the onion and mushrooms for 1 to 2 minutes.
4. 4
   Return the beef to the Dutch oven, sprinkle with flour, and cook for 1 minute, stirring.
5. 5
   Add the simmering sauce, broth, bay leaf, and pepper. Bring to a boil.
6. 6
   Cover and simmer over very low heat for about 3 to 3.5 hours, until the meat is very tender. Add a little more broth if needed.
7. 7
   Cook the egg noodles al dente in salted boiling water, then drain.
8. 8
   Remove the bay leaf, add the cream if desired, and heat for 1 minute. Serve the beef over the noodles and garnish with parsley.