Beef and Noodles
Beef and noodles is classic Midwestern comfort food with a fall-apart roast and egg noodles cooked in rich beef broth. It's rustic but cozy, and full of deep flavor from the seared beef, vegetables, and slow oven roasting.
Servings: 8 servings
Ingredients
- 3 lbs chuck roast
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp neutral oil
- 3 carrots diced
- 2 ribs celery diced
- 1 small onion diced
- 3 cloves garlic minced
- 2 sprigs fresh thyme
- 1 bunch fresh parsley
- 8 cups beef stock
- 1 lb egg noodles
Instructions
- Preheat the oven to 350°F.
- Sear the beef: Salt and pepper the roast on all sides. Add neutral oil to a 6-quart Dutch oven over medium heat. Sear the roast in the hot oil until well browned on both sides, 3-4 minutes per side. Once browned, remove the roast and set it aside.3 lbs chuck roast, 2 tsp kosher salt, 2 tbsp neutral oil, 1 tsp freshly ground black pepper
- Cook the vegetables: Add the carrots, celery, and onion to the Dutch oven. Sauté the vegetables until they are softened and beginning to brown, 4-6 minutes. Add the garlic and stir. Cut off the stems of the parsley and set the leaves aside. Using butcher's twine, tie the parsley stems with the thyme sprigs. Place the bundle in the Dutch oven and let cook for 2-3 minutes.3 carrots, 2 ribs celery, 1 small onion, 3 cloves garlic, 2 sprigs fresh thyme, 1 bunch fresh parsley
- Bake: Pour in the beef stock and place the roast in the stock. Cover the Dutch oven and place it in the preheated oven. Cook the roast until the meat is tender and easily pulls apart with a fork, 3 to 3 ½ hours.8 cups beef stock
- Cook the noodles: Once the meat is cooked, remove the roast from the stock along with the packet of herbs. Bring the stock to a simmer over medium heat and add the noodles. Cook the noodles to al dente, adding up to 1 cup of additional water if needed. Unlike traditionally cooked noodles in a large pot of water, this recipe cooks the noodles in just enough liquid, hence the need for more water. While the noodles are cooking, shred the roast into bite-size pieces. When the noodles are cooked, any remaining liquid should be thickened to the consistency of a sauce.1 lb egg noodles
- Finish: Add the shredded beef to the noodles, sprinkle with chopped parsley leaves, and serve.
Video
Nutrition
Serving: 1serving | Calories: 380kcal