The important components to the tastiest pot of beef & noodles are the rich broth, the right noodles, and low, slow cooking.NOTES:The broth ingredients may sound a bit odd, but trust me; it'll be SO flavorful! The addition of the red wine vinegar makes salt unnecessary....DON'T add salt!....and it tenderizes the beef. There won't be any vinegar flavor in the finished dish.Cut your stew beef pieces in fourths. You want them smaller for more uniform distribution with the noodles.DON'T substitute a different brand noodle. Reames frozen noodles are thick and chewy, hold up well to my slow cooking method (and when leftovers are reheated), and they add the perfect creamyness to the broth.

This bourguignon-style hearty beef stew is a very flavorful comfort food that's relatively easy to prepare. A complete and balanced meal, it comes together in one pot (cast iron Dutch oven works best) that slow cooks in the oven. This would probably adapt well to cooking in a large countertop slow cooker, but I've not tried that method.I prefer using pork belly rather than bacon, but my grocery had run out. The only bacon I ever buy is Wright brand thick cut. It's excellent! I also love using whole garlic cloves in this because roast garlic is SO delicious (and I'm a junkie when it comes to garlic and onions). I buy the bag of already peeled fresh garlic cloves just to save a little work. The whole garlic cloves get a deep, roasted flavor and melt into the broth completely.Leftovers freeze really well and are just as delicious when reheated! I like to vacuum seal for the freezer. So don't skip making this because you're a 1 or 2 person household: you'll just have more leftovers to freeze and enjoy later on with no work at all!

This is the simplest recipe I know. I learned from my mother, and when I don't know what to eat and I only have beef in my refrigerator, I think this recipe is perfect.

Just a meal I made to use up leftover hamburger that my family wanted for supper 💞

Beef Noodle Soup is the perfect comfort food—warm, rich, and super satisfying. The tender shaved ribeye melts into the flavorful beef broth, and the noodles soak up all that goodness. A handful of fresh greens adds a nice touch, and if you like a little heat, some chili oil takes it to the next level. It’s quick, easy, and perfect for warming up on a chilly day—or when the AC is cranked up too high! Enjoy!

My husband loves Mongolian beef. I found a recipe a couple years ago that was a knock off of PF Changs Mongolian beef. I didn't care for that recipe so I tweaked it and made it my own and came up with this. Needless to say, he said it was the best Mongolian beef he has ever had, no joke. Must say so myself it was the best I ever had too.

Preparation time doesn't include crock pot cooking time.My husband loves beef and noodles but is very picky on ingredients and flavor. It took me many tries to get the flavor just right.

This Mongolian Beef is tender, flavorful, and coated in a rich, savory-sweet sauce. The beef is stir-fried until perfectly caramelized, then tossed with a delicious garlic and soy-based glaze. It’s a quick and satisfying dish, perfect with steamed rice! Enjoy!

This is my take on the classic Mongolian beef. Like most Asian dishes you can substitute or add different vegetables.

My son is my muse when it comes to cooking because he loves all food in general and he loves my cooking so I try to cook food that I know he wants to eat. This is one of his all time favorite dish so I decided to teach myself how to make it.

Kind of a cross between Swedish meatballs and beef stroganoff. Serve with crusty bread and a side salad.

Hands down my all-time favorite sandwich; and no restaurant version I've ever tried has even come close. One reason it's the best is because I only use Boar's Head brand kraut and corned beef or pastrami which is, hands-down, the very best. Another important factor is draining the kraut very well and warming it, and the meat, before building and grilling the sandwich. A traditional Reuben uses a red dressing (Russian or Thousand Island), but I think it's much better with brown mustard.Personally, I prefer making it with corned beef, but our grocery is sometimes out of it; and, honestly, when I use pastrami instead, there's very little difference in the deliciousness. If using the fattier pastrami, be sure to trim away any fat first. My two housemates don't like sauerkraut (crazy), so I leave it off theirs.#GoldenApron23