Beef Lagman Noodle Stew

A robust and savory Uzbek noodle stew, featuring tender chunks of beef, colorful vegetables, and thick homemade-style noodles in a rich tomato-based broth.

• Prep: 20 min
• Cook: 1 hr 30 min
• Total: 1 hr 50 min
• Servings: 5
• Cuisine: Uzbek
• Difficulty: Easy
• Cost: $9.40/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• boil
• stir-fry
• sauté

Ingredients

• 2 pound beef chuck roast (cut into 1-inch cubes)
• 3 tablespoon vegetable oil
• 2 yellow onions (medium, diced)
• 4 clove garlic (minced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 2 celeries (chopped)
• 1 can crushed tomatoes
• 4 cup beef broth
• 1 tablespoon tomato paste
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon paprika
• 1 bay leaf
• 0.25 teaspoon star anise powder
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 1 pound lagman noodles (fresh, or thick spaghetti/linguine)
• 0.25 cup fresh parsley (chopped)
• 0.5 pound flatbread (store-bought, for serving)

Instructions

1. Heat 3 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef chuck roast cubes and sear on all sides until well browned, about 8-10 minutes. Remove beef and set aside.
2. Add the diced yellow onions to the pot and sauté until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the diced red bell pepper, green bell pepper, and chopped celery. Cook for 5 minutes until vegetables begin to soften.
4. Return the seared beef to the pot. Stir in the crushed tomatoes, beef broth, tomato paste, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon paprika, bay leaf, 1/4 teaspoon star anise powder, 1 1/2 teaspoons salt, and 3/4 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until beef is very tender.
5. During the last 15 minutes of simmering, cook the fresh lagman noodles according to package directions. Drain well. If using star anise pod, remove it before proceeding.
6. Remove the bay leaf from the stew. Ladle the hearty beef and vegetable stew over the cooked noodles in individual serving bowls. Garnish with chopped fresh parsley, if desired. Serve immediately with warm flatbread on the side.

Nutrition (per serving)

• Calories: 730
• Protein: 58.5 g
• Carbohydrates: 70.3 g
• Fat: 24.1 g
• Fiber: 7.2 g
• Sodium: 1280 mg
• Saturated Fat: 8.7 g
• Sugar: 7.8 g
• Cholesterol: 130 mg