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Turkish Beef Stew




Source of Recipe


Everyday with Rachael Ray






Recipe Introduction


serves 4
prep 5 min
cook 1 hr 10 min





List of Ingredients



• 3 1/2 tbsp butter
  
• 1 1/2 lbs beef chuck cubes
  
• 1 c canned chopped tomatoes with their juice
  
• 1 tbsp white wine vinegar
  
• 1 c beef broth
  
• 1/8 tsp ground cloves
  
• 1/8 tsp ground cinnamon
  
• pepper
  
• 1/2 lb wide egg noodles
  
• salt
  
• 1/4 c finely chopped flat leaf parsley
  






Instructions



1. In large saucepan, melt 1 tbsp butter over medium heat, add half of the beef and cook, stirring occasionally, until browned, about 5 min. Transfer with a slotted spoon to a plate. Repeat with another tbsp butter and the remaining beef. Set aside.
   
2. Stir the tomatoes and beef broth into the saucepan, reduce heat to low and stir, scraping up any browned bits. Add the reserve beef, vinegar, cinnamon, cloves, and 1/8 tsp 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 stew is ready, cook egg noodles according to the package. Toss with the remaining 1 1/2 tbsp butter and season to taste with salt and pepper. Stir the parsley into the stew and serve with the noodles.