Beef Noodles
Beef noodles combine tender meat with savory sauce and hearty noodles for a quick, comforting meal. Perfect for busy weeknights, this dish delivers big flavor in under an hour.
Servings: 4
Calories: 1052kcal
Ingredients
- 2 tablespoons olive oil
- 2 pound chuck roast cut into 1 ½ – 2 inch cubes, at room temperature and patted dry with a paper towel
- 3 tablespoons unsalted butter divided (1 tablespoon to cook the onions and 2 tablespoons to glaze the sauce)
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 2 ½ cup beef stock
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 small bay leaf
- 2 tablespoons water
- 1 tablespoon cornstarch
- 6 ounces wide egg noodles cooked and drained according to package directions (half a 12 ounce bag)
- 1 ½ tablespoons chopped fresh parsley for garnish
Instructions
- In a large heavy duty skillet (12 inches wide by 2-3 inches deep) over medium-high heat add the olive oil. Once the oil is hot, add the chuck roast cubes.
- Brown the chuck roast cubes on all sides. This should take 10-12 minutes. You are not looking to cook the beef all the way through, only to get a beautiful deep sear to the outer edges.
- To the skillet add the unsalted butter, diced yellow onion and minced garlic. Cook for another 1-2 minutes or until the onions are softened and the garlic is fragrant.
- Add the beef stock, salt, black pepper, dried thyme and bay leaf to the skillet. Bring the liquids to a boil, cover with a tight fitting lid and reduce the heat to medium-low.
- Allow the chuck roast pieces to cook, and get tender, for 1 ½ – 2 hours or until the beef can easily be broken apart with a fork.
- Remove the lid to the skillet then remove, and discard, the bay leaf from the liquids.
- In a small bowl whisk together the water and cornstarch to create a slurry to thicken the sauce for the beef and noodles. Pour the slurry mixture into the skillet with the hot liquids and stir until fully incorporated.
- Turn the heat up to medium and allow the sauce to bubble and reduce as it thickens for 6-8 minutes. Remove from the heat and finish the sauce by stirring in the remaining 2 tablespoons of butter. This helps to give the sauce a beautiful glaze and smoothness.
- Add the cooked and drained wide egg noodles to the skillet and toss to coat the noodles with the beef and sauce.
- Garnish with the chopped fresh parsley and serve.
Notes
- Start cooking your wide egg noodles during the last 15 minutes of cook time for your chuck roast. Do not worry if your beef cooks a little longer, as it can handle the longer cooking times. It will continue to tenderize as it simmers in the beef stock.
- Some substitutions for the chuck roast would be stew meat, london broil, top or bottom round roast. Be sure to trim any excess fat or silver skin from the beef when cutting it into small cubes for cooking.
- You can use fresh thyme for the dried thyme in this recipe. You will use about 4-5 springs and will just add the whole sprigs to the stock when cooking. Remember to pull out the sprigs, along with the bay leaf, before adding the cornstarch slurry.
- Make sure to pat your chuck roast cubes dry really well before adding them to the hot skillet. This will help to get a nice golden sear to the pieces. Making sure that the beef is at room temperature will also help to keep any added moisture from being in the skillet when trying to sear the beef.
Nutrition
Calories: 1052kcal | Carbohydrates: 63g | Protein: 74g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 230mg | Sodium: 39224mg | Potassium: 1598mg | Fiber: 2g | Sugar: 27g | Vitamin A: 453IU | Vitamin C: 6mg | Calcium: 164mg | Iron: 7mg