A comforting and flavorful dish combining tender beef and noodles in a rich broth.
Heat a bit of oil in a large Dutch oven over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Coat the beef stew meat with the flour evenly.
Use a resealable bag to shake the meat and flour together for even coating.
Brown the beef in batches in the hot oil until golden on all sides, then remove and set aside.
Avoid overcrowding the pan to ensure proper browning.
In the same pot, sauté the onion and garlic until fragrant and softened.
Stir frequently to prevent burning.
Add the beef back to the pot along with the beef broth, red wine, marjoram, and black pepper. Bring to a boil, then reduce heat and simmer covered for 1.5 hours.
Check occasionally and stir to prevent sticking.
Remove the beef and shred it into smaller pieces.
Let the beef cool slightly before shredding to avoid burns.
Add the egg noodles to the pot and cook until tender, about 10 minutes.
Stir occasionally to prevent the noodles from clumping.
Return the shredded beef to the pot and stir to combine. Adjust seasoning if needed.
Taste the broth and add more soy sauce or pepper if desired.
Serve the dish warm, garnished with fresh herbs if desired.
Pair with a side of crusty bread for a complete meal.
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