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Beef and Noodles

Beef and Noodles Recipe

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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 2-inch chunks
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 12 oz egg noodles
  • 3 tbsp all-purpose flour
  • 2 tbsp butter

Method
 

  1. Season and sear the beef chunks in batches in hot oil until deeply browned on all sides.
  2. Sauté the diced onion and garlic in the same pot, then deglaze with the broth and Worcestershire sauce.
  3. Return the beef to the pot with the thyme and bay leaf, and simmer covered for about 120 minutes until fork-tender.
  4. Shred the beef, then bring the broth back to a boil and cook the egg noodles directly in it until tender.
  5. Whisk the flour slurry into the pot and simmer until thickened, then stir the shredded beef and butter back in.
  6. Ladle into bowls and serve hot.

Notes

If you have extra time, browning the beef in a single layer rather than crowding the pot makes a real difference in how deep the gravy tastes, so it's worth doing in two or three batches. This also reheats well the next day, and the flavor tends to get better as it sits overnight in the fridge.