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Hearty Beef and Noodles

Tender, slow-cooked beef simmered in a rich, thick, savory gravy, served over a bed of hearty wide egg noodles. The ultimate comfort food dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Beef and Gravy
  • 2 tbsp olive oil
  • 2 lbs beef chuck roast or stew meat cut into 1-inch cubes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 large yellow onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 4 cups beef broth
  • 0.5 cup dry red wine optional
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
Noodles and Garnish
  • 12 oz wide egg noodles
  • fresh parsley or thyme chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Large pot for noodles

Method
 

  1. Pat beef cubes dry; season with salt and pepper.
  2. Heat 1 tbsp olive oil in Dutch oven over medium-high heat. Sear beef in batches until browned. Remove beef to a plate.
  3. Add remaining 1 tbsp olive oil to pot. Sauté onion, carrots, and celery for 5-7 minutes until softened.
  4. Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
  5. Sprinkle flour over vegetables. Cook for 1-2 minutes, stirring constantly to form a roux.
  6. Slowly pour in red wine (if using) and beef broth, scraping up browned bits. This creates a thick, viscous gravy base.
  7. Return beef to pot. Add Worcestershire sauce, dried thyme, and bay leaves. Stir to combine. Bring to a gentle simmer.
  8. Reduce heat to low, cover, and simmer for 2-3 hours, or until beef is fork-tender. Stir occasionally. The sauce will become a heavy viscous sauce.
  9. About 20 minutes before beef is done, cook wide egg noodles according to package directions in a separate pot of salted boiling water. Drain well.
  10. Remove bay leaves from beef mixture. Stir drained noodles into the beef and gravy, or serve beef mixture over individual portions of noodles.
  11. Garnish generously with fresh chopped parsley or thyme and serve immediately.

Notes

For best flavor, don't overcrowd the pot when searing beef. This dish can be made ahead; the beef and gravy store well in the fridge. Reheat gently, adding a splash of broth if needed. Cook noodles fresh for serving.