• 1 tbsp Canola oil
• 1 uncooked lean trimmed sirloin beef, cut into 1 1/2-inch chunks (boneless beef top sirloin)
• 1 large uncooked red onion, cut into 1/2-inch-thick slices
• 2 medium garlic cloves, peeled, crushed with the side of a large knife
• 5 tsp red-wine vinegar
• 1 bay leaf
• 3 fresh thyme sprigs
• ½ tsp table salt
• ¼ tsp black pepper
• 1 cup apple juice, or apple cider
• 1 cup canned beef broth
• 2 medium uncooked carrots, thinly sliced
• 2 cups cooked egg noodles, kept hot
• 2 tbsp fresh parsley, flat-leaf, minced

1. Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 6 minutes, transferring beef to plate as it is browned; set aside.
2. Add onion and garlic to the Dutch oven. Reduce heat to medium and cook, stirring occasionally, until onion is golden, about 10 minutes. Stir in vinegar, bay leaf, thyme, salt, and pepper. Add apple juice, scraping to loosen any browned bits on the bottom of the pot. Add broth and bring to simmer. Return beef with any accumulated juices and carrots to pot. Reduce heat and simmer, covered, until beef is fork-tender and carrots are softened, about 1 1/2 hours. Remove and discard bay leaf and thyme sprigs.
3. Divide noodles evenly among 4 plates or large shallow bowls; top evenly with stew and sprinkle with parsley.
4. Serving Size: 1 cup of Winter Beef Stew and 1/2 cup noodles! Yum! 🍲