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Ingredients
- 2 lbs beef chuck roast, cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 oz wide egg noodles
- 2 tablespoons fresh parsley, chopped
Before you start
Equipment You'll Need
- Large Dutch oven or heavy-bottomed pot
- Large pot for cooking noodles
- Whisk
- Two forks for shredding
- Colander
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't skip browning the beef - it adds essential flavor to the final dish.
- If the gravy seems too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the simmering beef.
- The beef is ready when it shreds easily with a fork - cooking time may vary based on the size of your chunks.
- For extra richness, add 2 tablespoons of butter to the finished dish.
Instructions
-
Season beef chunks generously with salt and pepper on all sides.
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Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
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Brown beef chunks in batches, about 3-4 minutes per side, ensuring not to overcrowd the pan.
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Remove browned beef to a plate and set aside.
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Reduce heat to medium and add diced onion to the same pot, cooking until softened, about 5 minutes.
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Add minced garlic and cook for 30 seconds until fragrant.
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Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
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Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pot.
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Add Worcestershire sauce, thyme, bay leaves, and return the browned beef to the pot.
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Bring mixture to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours until beef is fork-tender.
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Remove bay leaves and shred the beef using two forks directly in the pot.
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Meanwhile, cook egg noodles according to package directions until al dente, then drain.
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Taste the beef mixture and adjust seasoning with salt and pepper as needed.
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Serve the beef and gravy over the cooked egg noodles and garnish with fresh parsley.
Chef's notes
Leftovers keep in the refrigerator for up to 3 days and reheat well in the microwave or on the stovetop.
This dish freezes well for up to 3 months - freeze the beef mixture separately from the noodles.
Can be made in a slow cooker: brown beef and sauté vegetables first, then transfer to slow cooker with remaining ingredients and cook on low for 6-8 hours.
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