2 - 2.5 lbs
of Beef Chunks
coarse black pepper
olive oil, for cooking
of Merlot or any red cooking wine
wide egg noodles
Grated Parmesan Cheese
Parsley for garnish
In a large Zip Lock bag place 1 cup of flour, 1 tsp garlic salt, 1/2 tsp onion powder, 1/2 tsp coarse black pepper. Shake well to mix.
Rinse Beef chunks.
Place rinsed beef chunks in the zip lock bag with the flour mixture and shake to to coat.
In a large skillet, over medium high heat, add 2-3 tablespoons of olive oil. Allow to preheat.
Add coated chunks of beef into the hot oil and sear on each side until golden brown. Note: Meat will still be red in the center.
Place seared meat into your slow cooker.
Add 2 cups of beef broth, 1 cup of water, and 1/2 cup Merlot. Cover and cook on high for 4 hours. Stirring once or twice during cooking if possible.
Fill a large pot with water and 1 tsp of salt. Bring to a boil.
Add wide egg noodles and cook per package instructions or until tender.
Place cooked, drained noodles in a large bowl. Mix with 4 Tablespoons of butter and 1/4 cup of grated Parmesan Cheese.
Spoon Beefy Gravy over noodles and garnish with fresh chopped parsley.