Wild Mushroom Beef Stew With Herbed Zucchini Noodles
Food.com
Food.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2 (10 ounce) cans beef broth
  • 2 ounces assorted dried mushrooms
  • 1 tablespoon canola oil
  • 1 1/2 lbs beef eye round, cut into 1-inch cubes
  • 1 small red onion, diced
  • 1 carrot, sliced into thin rounds
  • 1 parsnip, sliced into thin rounds
  • 1 stalk celery, sliced thin
  • 4 garlic cloves, crushed
  • 2 sprigs fresh thyme
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup red Zinfandel wine
  • 1 (14 ounce) can crushed tomatoes
  • 2 tablespoons red wine vinegar
  • 1/2 cup fresh parsley leaves, chopped
  • 2 large zucchini
  • 2 teaspoons unsalted butter
  • 1 tablespoon fresh parsley leaves, chopped
  • 1 tablespoon fresh thyme leave, chopped
  • 1 tablespoon fresh oregano leaves, chopped
  • 1 teaspoon lemon pepper
  • 4 ounces egg noodles, cooked and drained
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon parmesan cheese, freshly grated

Instructions

Comments

Log in or Register to write a comment.