Description
This classic beef and noodles recipe is the ultimate comfort food. Tender, melt-in-your-mouth chuck roast is slow-simmered in a rich, savory beef gravy until perfectly succulent. Served over a bed of buttery, soft egg noodles, this meal delivers deep umami flavors that satisfy the whole family. It is an easy, budget-friendly dinner option that is perfect for busy weeknights or a relaxing weekend treat, and it even tastes better as leftovers the next day.
Ingredients
2 lbs Chuck Roast, cut into 1-inch cubes
2 tbsp Vegetable oil
1 large Onion, finely chopped
3 cloves Garlic, minced
4 cups Beef broth, low sodium
2 tbsp Worcestershire sauce
1 tsp Dried thyme
2 Bay leaves
3 tbsp Cornstarch
3 tbsp Water
12 oz Wide egg noodles
Fresh parsley for garnish
Instructions
Season beef cubes with salt and pepper.
Heat oil in a large pot or Dutch oven over medium-high heat and sear beef in batches until browned; remove and set aside.
Sauté onions in the same pot until translucent, then add garlic and cook for 1 minute.
Deglaze the pot with a splash of broth, scraping up brown bits.
Return beef to the pot, add remaining broth, Worcestershire sauce, thyme, and bay leaves.
Simmer on low heat for about 2 hours until the beef is fork-tender.
Remove bay leaves and stir in the cornstarch slurry (cornstarch mixed with water) to thicken the gravy.
Cook the egg noodles in a separate pot of boiling salted water according to package directions.
Serve the savory beef and gravy over the noodles and garnish with fresh parsley.
Notes
Ensure you sear the beef in small batches to get a good color rather than steaming the meat. The flavors develop even further if made a day in advance. This dish is freezer-friendly; store the beef mixture and noodles separately if possible for best results.
- Prep Time: 15
- Cook Time: 135
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American