Categories: Beef main dish

Ingredients

• 1 lb. boneless beef chuck roast
• 1 Tbsp. vegetable oil
• 1 medium onion, coarsely chopped
• 1 clove garlic, minced
• 1 bay leaf
• 1 tsp. dries thyme, crushed
• 1/4 tsp. pepper
• 1 1/2 cups baby carrots, halved crosswise
• 1 * oz.) pkg. extra-wide noodles

Directions

1. Trim fat from meat. Cut meat into 1/4-inch cubes.

2. In 4-quart Dutch oven, brown half of meat in hot oil. Remove. Brown remaining meat with onion and garlic. Add more oil, if necessary. Drain fat. Return all meat to pan.

3. Stir in broth, bay lead, thyme and pepper. Bring to boiling, reduce heat and simmer, covered, 1 to 1 1/4 hours or until meat is tender.

4. Stir in carrots and noodles. Bring to boiling. Reduce heat and cook, covered, about 10 minutes or until noodles are tender. Remove and discard bay leaf.

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