Grandma's Classic Beef and Noodles
Enjoy a comforting and hearty meal with Grandma's Classic Beef and Noodles. Tender beef chuck is slow-simmered in a rich beef stock with aromatic vegetables, then combined with wide egg noodles for a satisfying family dinner.
Equipment
- Large Mixing Bowl
- Large Stockpot
- Clean plate
- forks
Ingredients
Main Ingredients
- 2 pounds beef chuck roast cut into 2-inch pieces
- fine sea salt generously
- freshly-ground black pepper generously
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil divided
- 1 white onion large, diced
- 5 cloves garlic minced
- 8 cups beef stock divided
- 2 sprigs fresh thyme
- 1 bay leaf large
- 12 ounces wide egg noodles
Instructions
Cooking Steps
- Season beef generously with salt, pepper, and flour, then brown it in olive oil in a large stockpot in two batches; transfer the browned beef to a clean plate.
- Sauté the diced onion in the remaining oil until softened, then add minced garlic and cook for one minute. Stir in 6 cups of beef stock, the cooked beef, thyme, and bay leaf.
- Bring the mixture to a low simmer, then cover the pot and cook on low heat for 2.5 hours, or until the beef is easily shredded with a fork.
- Carefully remove the tender beef and shred it into bite-sized pieces using two forks; discard the bay leaf and thyme sprigs from the pot.
- Add the remaining 2 cups of beef stock to the pot, bring it to a boil, then add the egg noodles and cook until al dente, stirring occasionally.
- Remove the pot from heat, stir the shredded beef back into the noodles, and taste, seasoning with additional salt and pepper if necessary.
- Serve the beef and noodles immediately, garnished with a few extra twists of black pepper.
Notes
This comforting classic is perfect for a chilly evening. Adjust seasoning to your preference, and don't rush the simmering process for the most tender beef.