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Shredded beef and egg noodles in rich brown gravy in a Dutch oven, topped with fresh parsley

Beef and Noodles

Chuck roast braised until fork tender in a rich, thickened gravy, served over wide egg noodles.
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Prep Time 15 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: American, Comfort Food, Midwestern American
Ingredients Method Notes

Ingredients
  

  • 2½ pounds beef chuck roast cut into 2 inch chunks
  • 1 teaspoon fine salt
  • ½ teaspoon black pepper
  • 2 tablespoons neutral oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 3 tablespoons all purpose flour
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 12 ounces wide egg noodles
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Season the beef and sear in batches until deeply browned on all sides.
  2. Cook the onion 4 minutes, then the garlic 30 seconds.
  3. Stir in the flour and cook 90 seconds.
  4. Whisk in the broth, Worcestershire sauce, thyme, and bay leaves.
  5. Return the beef to the pot, bring to a simmer, then cover and reduce heat to low.
  6. Braise 2 hours until the beef shreds easily with a fork.
  7. Remove bay leaves and shred the beef in the pot.
  8. Cook the noodles separately until just tender.
  9. Toss the noodles with the beef and gravy, or serve gravy over individual portions.
  10. Rest 10 minutes and top with parsley before serving.

Notes

Storage: Refrigerate beef and gravy up to 4 days, separate from noodles. Reheat gently with a splash of broth. Freezes up to 3 months without noodles.
Allergens: Contains egg and gluten. Check Worcestershire sauce for fish or soy.
Notes: Nutrition values are estimates based on USDA FoodData Central data.