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Beef-noodle Stew

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF-NOODLE STEW
 Categories: Soups/stews, Crockpot, China, Beef/veal
      Yield: 4 Servings
 
MMMMM--------------------WOMAN'S DAY; 2/1/94-------------------------

MMMMM-------------------------BASIC STEW------------------------------
  1 1/2 lb Boneless beef chuck
      1 c  Stock
    3/4 c  Onions, chopped
    1/2 tb Garlic cloves, crushed

MMMMM-----------------------THIS VARIATION----------------------------
      3 c  Beef stock
    1/2 c  Water
    1/4 c  Oyster sauce; or black bean
     16 oz Mixed vegetables; NOT thawed
      8 oz Capellini; thin spaghetti
        sl Green onions; for garnish
 
  You may substitute lamb or pork shoulder for the beef. Use beef stock
  for beef, chicken stock for pork or lamb.
  
  Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all
  ingredients to boil in 4-qt pot, cover tightly, reduce heat, and
  simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile
  all ingredients into crockpot and cook all day on LOW. When done:
  skim off and discard fat.
  
  It takes less than 8 minutes to assemble this stew. Then you can pay
  it little or no attention as it simmers for about 2-1/2 hours. Make
  multiples of the basic stew, then divide stew into 4-serving
  portions; refrigerate or in airtight containers for up to 5 days, or
  freeze for up to 3 months. Thaw in microwave-safe container on
  defrost or in refrigerator for 24 hours.
  
  To assemble: heat basic stew, stock, water, and oyster sauce in 4-qt
  pot over medium heat until boiling gently. Stir in vegetables. Coo9k
  5 minutes, until thawed and hot. Add pasta and, stirring almost
  constantly, cook 3 minutes, until pasta is firm but tender and stock
  is thickened.
  
  Lamb and pork would be good here, too.  Oyster sauce and black bean
  sauce are available in the Asian-food section of your market. Keep in
  mind that noodles will continue to absorb liquid, so this stew should
  be served immediately.  If you're not sure how soon it will be eaten,
  cook noodles separately, thicken stock with 2 tb cornstarch stirred
  into 1/2 c cold water, and then add cooked noodles just before
  serving.
  
  Nutritional information per serving: 548 calories, 47 g protein, 54 g
  carbohydrate, 15 g fat, 25% of calories from fat, 111 mg cholesterol,
  1701 mg sodium. Exchanges: 2-3/4 starch/bread, 2-1/2 vegetable, 5
  lean meat
  
  MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
  PlanoNet Lowfat & Luscious echoes Submitted By THE LOS ANGELES TIMES
  FOOD SECTION, MARCH 31, 1994
 
MMMMM

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