Beef and Egg Noodles Recipe

Ingredients

Beef and Sauce

• 2 pounds chuck roast (cut into 1-inch cubes)
• Salt and pepper (to taste)
• 2 tablespoons vegetable oil
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 4 cups beef broth (low sodium or no sodium added)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 tablespoons cornstarch
• 3 tablespoons water

Noodles and Garnish

• 12 ounces egg noodles
• Fresh parsley (chopped, for garnish)

Instructions

1. Season the 1-inch beef cubes evenly with salt and pepper to enhance the meat’s flavor before cooking.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef in batches to avoid overcrowding and brown on all sides, then remove and set aside.
3. In the same pot, add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
4. Pour a small amount of beef broth into the pot and scrape up browned bits from the bottom with a wooden spoon to add depth to the sauce.
5. Return the browned beef to the pot. Add remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours or until the beef is tender.
6. Mix cornstarch and water to create a slurry, then stir it into the pot to thicken the broth slightly. Cook for a few more minutes until sauce thickens.
7. In a separate pot, cook egg noodles according to package instructions. Drain and set aside.
8. Serve the tender beef and sauce over the cooked egg noodles and garnish with chopped fresh parsley for a burst of color and freshness.

Notes

• Use chuck roast for the best flavor and tenderness, as it is well-marbled and ideal for slow cooking.
• Brown the beef in batches to avoid steaming and achieve a rich sear.
• The beef and sauce can be made ahead and stored; cook fresh noodles just before serving for best texture.
• For a quicker version, consider using an Instant Pot or Slow Cooker as per available FAQs.
• Freeze the beef and sauce separately, and cook noodles fresh on serving day to avoid sogginess.