Tuesday, September 28, 2010

Short Rib Stew with Egg Noodles

1 cup of cooked braised short rib, shredded (leftovers from a restaurant we went to!)
2 medium carrots, chopped
2 celery ribs, chopped
½ small onion, finely chopped
1 garlic clove, minced
½ of 1 packet of beef stew seasoning
1 cup of water
¾ cup of red wine (Pinot Noir)
½ package of egg noodle

In a medium sauce pan, heat a few drizzles of EVOO over medium high heat. Sauté carrots, celery, onion and garlic, until carrots are almost tender. Mix in water, wine and stew seasoning, cover and simmer for 30 minutes. Add shredded beef and heat through.

Boil pasta, uncovered, for 10 minutes. Drain.

Serve beef and veggies over pasta and serve with a glass of Pinot Noir.

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