Description
This hearty Beef and Noodles recipe features tender, slow-simmered chuck roast combined with wide egg noodles in a rich, savory broth. Perfect for a comforting family meal, it is prepared on the stovetop with a blend of classic seasonings and a luscious beef stock base.
Ingredients
Beef and Seasoning
- 2 pounds chuck roast, cut into 2-inch pieces
- 2 teaspoons kosher salt, plus more to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, plus more as needed
Aromatics and Sauce
- 1 medium yellow onion, finely diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
Liquids and Seasonings
- 8 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon beef or chicken Better Than Bouillon (optional)
Noodles and Garnish
- 16 ounces wide egg noodles
- Freshly cracked black pepper, to taste
- Minced fresh flat leaf parsley (optional)
Instructions
- Season the beef: Season the chuck roast pieces evenly with kosher salt, then sprinkle the all-purpose flour over the beef. Toss to ensure all pieces are well coated in flour.
- Brown the beef: Heat 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium-high heat. Add the beef in batches, browning on all sides, approximately 6 minutes per batch. Transfer browned beef to a plate and add more oil as needed for remaining batches.
- Cook the onion: Add the remaining tablespoon of olive oil to the pot. When shimmering, add the finely diced onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and stir continuously for another minute until it darkens slightly to enhance flavor.
- Simmer the beef: Pour in 6 cups of beef stock along with the browned beef, Worcestershire sauce, Italian seasoning, and optional bouillon. Bring mixture to a boil over high heat, then reduce heat to low. Cover and simmer gently for 2 to 2½ hours, until beef is tender and shreds easily with a fork.
- Shred the beef: Use tongs to transfer beef to a rimmed baking sheet. Use two forks to shred the meat into 1-inch pieces, discarding any large pieces of fat.
- Cook the noodles: Add the remaining 2 cups of beef stock to the Dutch oven and bring to a vigorous boil over high heat. Stir in wide egg noodles and cook, stirring occasionally, until noodles are tender, about 10 to 12 minutes.
- Combine beef and noodles: Stir shredded beef back into the pot with noodles. Season with additional salt as needed to taste, and freshly cracked black pepper.
- Serve: Divide the beef and noodles among six bowls and garnish with minced fresh parsley if desired. Serve hot for a comforting meal.
Notes
- For richer flavor, use homemade beef stock or a high-quality store-bought variety.
- Adjust salt carefully especially if using bouillon, as it can add extra sodium.
- To save time, use pre-cooked or leftover roast beef but reduce simmering time accordingly.
- Fresh parsley adds brightness but can be omitted if unavailable.
- Use wide egg noodles for optimal texture; alternatives may require adjusted cooking times.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
