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Beef Carlos With Noodles

Have you been thinking of Grandma's famous beef and noodles she would make for the whole clan on Sunday after church? This recipe will feel like home, perfect for Sundays or any day of the week.


  • ½ cup all-purpose flour
  • ½ tsp salt
  • 2 tbsp butter
  • 2 tbsp olive oil
  • ¼ tsp black pepper
  • 1 to 1 ¼ pounds lean stew beef
  • ½ cup sliced carrots
  • 1-2 cups Duplin Carlos Wine
  • 1 ½ cups chicken stock
  • 8 ounces fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ cup sweet Bermuda onion, sliced
  • 12 ounce egg noodles, uncooked


  1. Combine flour, salt, and pepper in a shallow bowl. If desired, cut stew beef into smaller pieces; dredge in the seasoned flour, coating all sides thoroughly.

  2. Melt butter and oil in a Dutch oven; add half of the meat. Cook over medium-high heat, stirring occasionally until meat is browned. Repeat with remaining meat.

  3. Return all meat to Dutch oven; add carrots and 1 cup of Duplin’s Carlos wine, along with the chicken stock. In a skillet, sauté mushrooms, onions, and garlic in olive oil; place in a Dutch oven. Add remaining Carlos wine to the skillet and reduce heat while scraping up browned bits and add to Dutch oven. Bring to a boil; reduce heat to low. Cover and cook, stirring occasionally, for about one hour, or until meat is tender. Cook noodles according to package directions; drain well. To serve, arrange meat mixture over noodles on a large platter.


* Serves 4

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