INGREDIENTS
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2 tsp olive oil
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1 pound cubed beef stew meat
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1 cup chopped onion
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1 cup chopped celery
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1/4 cup beef bouillon granules
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1/4 teaspoon dried parsley
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Salt and pepper to taste
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1 cup chopped carrots
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5 3/4 cups water
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2 1/2 cups Barilla plus egg noodles
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2 cloves garlic, minced
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1/4 cup red wine (optional)