Red Wine Beef Stew with Egg Noodles

This is a wholesome and very fulling meal.  I like to make it on those rainy days in summer and heading into the fall.  The red wine and mustard marinade is slightly tangy and pairs nicely with any red meat. 

1 1/2 cups of red wine

1 lbs of beef round steak, cubed 

2 tablespoons of olive oil

1 tablespoon of honey mustard

1 onion, sliced thinly

1 celery stalk, diced

2 tomatoes, diced

2 tablespoons of flour

1 cup of water

3 sprigs of thyme

2 tablespoons of Worcestershire sauce

1/2 package of egg noodles

1.  Add the red wine, beef, olive oil and honey mustard in a resealable bag.  Marinate for at least 24 hours.

2.  Add a little bit of olive oil to a pot and then add the onions, celery and tomato.  Cook for about 10 minutes under medium high heat.  Add meat, Worcestershire sauce, thyme and then sprinkle with flour and then stir.  Add the red wine marinade and the water.  Cook under low temperature for about 1 1/2 hours.  

3.  Cook noodles according to package directions.  Place meat over cooked noodles and then serve.

Thai Chicken Noodle Bowls Recipe

My Thai Chicken Noodle Bowls are light and fresh which makes it the perfect summertime soup!  I used a rotisserie chicken from the grocery store so it didn't require heating up the whole house by turning on the oven on.  Next time I plan on adding even more veggies, like carrots and mushrooms for additional color and textures-- Perfect to use up some of the extra veggies you have laying around from your garden!

2 tablespoons of olive oil

3 cloves of garlic, minced

1 medium yellow onion chopped

1 yellow pepper, sliced thin

2 scallions, sliced thin

1 cooked rotisserie chicken (cut up you will need about 1 1/2 cups worth)

7 cups of chicken broth (you can divide this between chicken broth and water)

1/2 package of angel hair pasta

4 tablespoons of cilantro, chopped

Juice of 1 lime

Several Dashes of Hot Chili Sauce

Salt and Pepper To Taste

1.  In a large pot add the olive oil until it heats up.  Under medium heat, add the garlic, onion, scallion and yellow pepper for a few minutes or until the peppers get soft.  Add the chicken and cook for a few more minutes.

2.  Add the chicken broth/water and bring up to a boil.  Add the angel hair pasta and cook for about 5 minutes.  Add the fresh cilantro and lime juice.  Add a few dashes of hot chili sauce and serve.