Ultimate Beef and Noodles
This Ultimate Beef and Noodles recipe delivers tender, seasoned beef simmered in a rich, savory gravy, served over perfectly cooked egg noodles. It's a comforting and satisfying classic that's surprisingly easy to make at home.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Knife
- Measuring cups and spoons
- Large pot for noodles
- Colander
- Whisk
- Spatula or spoon
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 1 pound egg noodles
- Water for cooking noodles
- Salt for cooking noodles
- Optional: Fresh parsley, chopped for garnish
- Optional: Sour cream or Greek yogurt for garnish
Instructions
- Season the beef cubes generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the beef in batches, being careful not to overcrowd the pot. Brown each piece nicely on all sides. Remove the seared beef and set aside.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the beef broth and water, scraping up any browned bits from the bottom of the pot.
- Add the thyme, rosemary, and bay leaf.
- Return the seared beef to the pot.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or until the beef is fork-tender. Check occasionally and add more beef broth or water if needed.
- About 30 minutes before serving, bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to package directions.
- Drain the noodles and set aside.
- Once the beef is cooked, remove the bay leaf.
- If the gravy is too thin, simmer it uncovered for a few minutes, or whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- Stir the cooked noodles into the pot with the beef and gravy.
- Season with salt and pepper to taste.
- Ladle the Beef and Noodles into bowls.
- Garnish with fresh parsley and a dollop of sour cream or Greek yogurt, if desired.
- Serve hot and enjoy!
Notes
For a richer, creamier sauce, stir in a cup of heavy cream or half-and-half during the last few minutes of cooking. Leftover Beef and Noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan over medium heat, adding a little beef broth or water if needed, or microwave, stirring occasionally.