Old Fashioned Beef and Noodles
Chuck roast browned and simmered in beef broth with onion, garlic, Worcestershire, thyme and bay leaves until fork-tender, thickened into gravy and served over egg noodles. Serves 6.
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Ingredients
- 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
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons cornstarch
- 3 tablespoons water
- 12 ounces egg noodles
- fresh parsley chopped, for garnish
Instructions
- Season the beef cubes with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches on all sides, then move it to a plate.
- Add the onion to the same pot and cook until translucent. Add the garlic and cook 1 minute more.
- Pour in a splash of the beef broth and scrape up the browned bits from the bottom of the pot. Return the beef and its juices to the pot with the rest of the broth, the Worcestershire sauce, thyme and bay leaves. Bring to a boil, then lower the heat, cover and simmer for about 2 hours, until the beef is fork-tender and shreds easily with a fork.
- Stir the cornstarch and water together in a small bowl until smooth. Stir the slurry into the pot to thicken the broth slightly, then remove the bay leaves.
- While the beef finishes, cook the egg noodles in a separate pot according to the package directions, then drain.
- Spoon the beef and gravy over the noodles and garnish with chopped parsley.
Notes
The beef is done when it shreds easily with a fork. Too brothy: stir in a little more cornstarch slurry; too dry: add a splash of beef broth. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 617kcalCarbohydrates: 48.5gProtein: 38.2gFat: 29.9gSodium: 544mgFiber: 2.4gSugar: 3g