Sunday, Eat With A Fork, Beef Stew

3 tbsp olive oil

1 tbsp butter

2 lbs stew beef cut into bite size pieces

1/2 large red onion, chopped

5 large cloves garlic, chopped

10-12 large mushroom caps, chopped

1 - 4 ounce can of tomato paste

6 cups beef broth

2 tbsp Worcestershire

1 bag frozen mixed vegetables

salt and pepper to taste

1 bag wide egg noodles

Heat olive oil in large skillet or large heavy pan, add butter, onion, garlic and beef. Cook over medium heat until the beef is done. Add mushrooms and cook until tender. Add tomato paste and stir until blended. Add salt, pepper, 4 cups of beef broth, and Worcestershire, stir until blended. Bring to low boil, add mixed vegetables and cook over medium heat for 30 minutes. Add the remaining 2 cups of beef broth and noodles, cook for an additional 10 minutes or until noodles are done.

Serves 6