I’m always messing with the classics. Not that a classic dish isn’t great just the way it is but because I figure if I start with great and add a new twist, I can’t miss having another amazing dish. This stew is an example of that.

So light a fire or sit in your pjs, get comfy and let this stew make you feel like all’s well with your world.


1 pound (or as much as you’d like to use) beef – cut into 1 inch cubes

1 pound ramen noodles – cooked according to package directions

3 – 4 medium potatoes – cut in 1-inch pieces

3 – 4 carrots –  cut in 1/2 inch slices

1 cup to tomato sauce or about 8 oz. of crushed tomatoes

! medium onion – medium diced

1 medium garlic clove – finely chopped

A pinch of dried pepper flakes

A pinch of dried thyme and rosemary (or whatever dried herbs you like)

2 cups beef broth

2 cups chicken broth

Pinch of dried thyme and rosemary

Flour for dredging

Season with salt and pepper


Instructions (sorry there’s a glitch here and I can’t change the size of this heading)


Place a medium to large pot (4 quarts or more) over medium heat

Add enough olive oil to just cover the bottom of the pan

Add the onions and cook until softened (about 3 to 4 minutes)

Season the meat with salt and pepper, dredge in flour,  add to the pot and brown on all sides.

Add the garlic, pepper flakes and cook for about 30 seconds or just until the garlic begins to color

Add the tomatoes and cook for about 15 minutes, just to cook off the raw tomato taste. If using already prepared tomato sauce, you can cook for just a moment and then add the dried herbs.

Add the broths and simmer for the next 30 minutes of so or until the beef begins to tenderize.

Add the potatoes and carrots and cook until soft but still have a bit of bite to them.

In a separate pot add the noodles and cook until al dente (cooked but still firm)

The soup is ready to serve when the beef is tender and the broth is reduced and thickened. Add more broth if needed

To plate, ladle into bowls, add noodles and finish with fresh parsley


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