This particular recipe is a frugal take on the traditional beef and noodles we all grew up with.
1 1/2 pounds Beef Stew Meat
1 tablespoon Butter
3 cups Beef Broth
2 Bay Leaves
1/2 teaspoon Dried Thyme Leaves
1/2 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Corn Starch
1/4 cup Water
5 cups Extra Wide Egg Noodles
1 cup Peas
Heat a large skillet over medium heat.
Add in the Butter and Onions and saute until the Onion is translucent (3-4 minutes).
Add in the Beef.
Brown the Beef in the skillet with the Onions (8-10 minutes) over medium heat.
Pour 2 cups of Beef Broth into the skillet and add in the Seasonings.
Stir to combine and bring the mixture to a boil.
Reduce the heat, cover, and simmer for 20 minutes until the beef is tender.
Watch closely and slowly add in the last cup of broth as the broth starts to cook-off.
Mix the cornstarch in 1/4 cup of cold water in a separate bowl.
Stir this mixture into the skillet mixture and allow this to cook for 10 minutes or until the sauce has thickened.
Add Peas as the sauce is thickening.
Also, while the sauce is thickening, cook the Egg Noodles in a separate pot based on the package directions.
Serve the beef mixture over the egg noodles and enjoy!