Ingredients

• 2 tablespoons vegetable oil , divided
• 1 pound beef stew meat
• 1.5 cups sweet onion
• 2 cloves garlic , minced
• 1 , 32 ounce
• 1 , 10 1/2-ounce
• 0.5 teaspoons ground black pepper
• 0.67 cups sour cream
• 0.33 cups grated Parmesan cheese
• 1 , 12-ounce
• 1 , 2.8-ounce
• 2 tablespoons fresh parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon oil in a 4- to 5-quart Dutch oven over medium-high heat. Add beef stew meat. Cook until well-browned on all sides, stirring once or twice, 2 to 3 minutes. Transfer meat from Dutch oven to a plate.
3. 3 Add remaining 1 tablespoon oil to the Dutch oven. Add onion and garlic. Cook over medium heat until tender and starting to brown, stirring frequently, about 6 minutes. If needed, add a splash of broth to the Dutch oven. Scrape up any browned bits from the bottom of the Dutch oven with a wooden spoon.
4. 4 Return beef to the Dutch oven. Add remaining broth, soup, and pepper. Bring to a boil. Reduce heat and simmer, covered, 25 to 30 minutes or until meat is tender
5. 5 Whisk together sour cream and Parmesan cheese in a small bowl.
6. 6 Add about 1/2 cup of hot broth mixture from the Dutch oven to the bowl. Stir to combine.
7. 7 Add mixture back to the pot and stir to combine.
8. 8 Add egg noodles to the pot. Cover and simmer, stirring occasionally, 5 to 7 minutes or until noodles and beef are tender.
9. 9 Top servings with French-fried onions and parsley.

Nutrition per serving