Recipe of Super Quick Homemade Nan's Beef & Noodles

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The ingredients needed to make Nan's Beef & Noodles:

1. Prepare 3 T. Olive oil
2. Make ready 1 lg. Onion, diced
3. Prepare 1 lb. Stew beef (see Note above)
4. Make ready 5 cloves garlic, minced
5. Prepare 1/2 tsp. Thyme
6. Take 1/2 tsp. Rosemary
7. Make ready 1/2 tsp. Pepper
8. Take 1/3 c. Red wine vinegar
9. Get 32 oz. box Beef broth
10. Take 32 oz. box Chicken broth
11. Make ready 1 c. hot water
12. Get 1 tsp. Better Than Bouillon base, beef
13. Make ready 1 tsp. Better Than Bouillon base, chicken
14. Make ready 2 pkgs. Reames frozen noodles

Chinese food is mainly differentiated by region, with each region having distinctive flavors and traditional dishes. Nans Cranberry Sauce is a staple on Ree's Thanksgiving table. Mix in corn flour and create a lump free paste before transferring back into the slow cooker. Thick udon noodles, kimchi, gochukang sauce, cabbage, carrot, fried tofu and f'acon, green onion, sesame Everyone loves nan's homemade stew.

Steps to make Nan's Beef & Noodles:

1. In large soup pot, heat oil over medium to medium-high heat. Add the onions and beef and cook for 15 minutes, stirring occasionally. Stir in minced garlic and continue cooking 5 more minutes.
2. Stir in the seasonings and red wine vinegar. Cook 1 minute more.
3. Stir the Better Than Bouillon bases into the hot water. Add to the pot, along with the 2 boxes of broth. Increase heat and bring to a boil, stirring frequently.
4. When boiling, reduce heat to lowest temperature and cover the pot. Cook on low for 2 hours, stirring every 20 minutes.
5. Add Reames frozen noodles, stir, cover the pot and continue cooking on low another 1 hour and 45 minutes, stirring every 15-20 minutes.
6. Serve. This goes well with buttered crusty bread!

Mix in corn flour and create a lump free paste before transferring back into the slow cooker. Thick udon noodles, kimchi, gochukang sauce, cabbage, carrot, fried tofu and f'acon, green onion, sesame Everyone loves nan's homemade stew. Slice the beef against the grain into thin bite sized strips. Hunan Beef in China is usually smoky and spicy. Dry smoked beef is a specialty of the region.

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