Here’s one of our family favourites that I’ve been making for years. (As you can see, I first published this recipe in 2010!) I used to serve it with noodles (hence the name), but these days I try to keep the starchy foods low and prefer to serve it with a creamy, cauliflower and leek mash. (Mmmm, comfort food!) Just choose whatever vehicle you prefer to go with a rich, delicious stew… noodles, rice, veggie mash, toasted sourdough with lashings of butter… (my absolute fave if I’m craving some whole-food carbs)!
When I originally posted this recipe I adapted it for the Thermomix, but you can also make it in a casserole dish on the stovetop, cooked low and slow. If you use the stovetop method (below), you can double or triple the recipe (it freezes well), and you can also swap the diced steak for a more economical cut of meat (eg chuck steak or blade steak) then simmer until tender.