• Cooking Time: 75
  • Servings: 10
  • Preparation Time: 30


  • 2 pounds beef stew meat
  • 1 package pearl onions, peeled
  • 1 pound carrots, peeled, chopped into 1-inch cubes
  • 1 can petite diced tomatoes
  • 4 medium size red potatoes, peeled, chopped into 1-inch cubes
  • 1 cup chopped celery
  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 1 cup zucchini, chopped
  • 8 oz. fideo noodles
  • 2 Tbsp. chervil
  • 1 bay leaf
  • 2 Tbsp. oil
  • 3 Tbsp. flour
  • 1 tsp each basil, oregano
  • Salt and pepper to taste


  • Brown meat in oil over medium heat in large deep pan. Add 10 cups of water, parsley, basil, oregano and bay leaf to meat and bring to a boil. Reduce heat to med-low and cook covered with lid slightly cracked for 45 minutes.
  • Keep water handy to replace water lost so that the pan stays about 3/4 full. Mix flour and 1 cup water by shaking in a closed container and add to thicken stew.
  • At the same time, add the vegetables and cook covered on med-low for an hour, or until vegetables are tender.
  • Continue to replace water during this time so that the pan stays about 3/4 full.
  • Add the noodles and cook for 10 more minutes. Add salt and pepper to taste.


Categories: Stew 

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