Description
Grandma's Beef and Noodles is a hearty, comforting dish featuring tender, slow-simmered beef chuck roast in a rich beef broth, served over wide egg noodles. This classic recipe combines deep flavors developed through browning the beef and a long, gentle simmer with aromatics like garlic, onion, thyme, and bay leaf, culminating in a satisfying meal that’s perfect for family dinners or chilly evenings.
Ingredients
Beef and Seasoning
- 2 pounds beef chuck roast, cut into 2-inch pieces
- Fine sea salt, to taste
- Freshly-ground black pepper, to taste
- 2 tablespoons all-purpose flour
Cooking Fats and Aromatics
- 3 tablespoons olive oil, divided
- 1 large white onion, diced
- 5 cloves garlic, minced
Broth and Herbs
- 8 cups beef stock, divided
- 2 sprigs fresh thyme
- 1 large bay leaf
Noodles
- 12 ounces wide egg noodles
Instructions
- Brown the beef: Season the beef chuck pieces generously with fine sea salt and freshly-ground black pepper. Sprinkle the flour over the beef and toss to coat evenly, which helps in browning and thickening the broth later.
- Sear the beef in batches: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add half of the beef pieces, cooking and turning occasionally until all sides are deeply browned. Transfer browned beef to a clean plate. Repeat with another tablespoon of oil and the remaining beef, setting it aside once browned.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the stockpot and sauté the diced onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for an additional minute, stirring to prevent burning.
- Add broth, herbs, and beef: Pour in 6 cups of beef stock, then add the browned beef pieces, fresh thyme sprigs, and bay leaf. Stir gently to combine all ingredients.
- Simmer the stew: Bring the mixture to a low simmer. Once simmering, reduce the heat to low and cover the pot. Let it cook gently for approximately 2.5 hours, or until the beef is tender enough to shred easily with a fork.
- Shred the beef: Carefully remove the beef from the stockpot and place it on a clean plate. Discard the bay leaf and thyme sprigs from the broth. Use two forks to shred the beef into bite-sized pieces.
- Cook the noodles: Add the remaining 2 cups of beef stock back into the pot and increase the heat to high to bring to a boil. Once boiling, add the wide egg noodles and cook, stirring occasionally, until noodles are al dente — tender but with a slight bite.
- Combine and season: Remove the pot from heat. Stir the shredded beef back into the pot with the noodles and broth. Taste and adjust seasoning with additional salt and freshly-ground black pepper as needed.
- Serve: Portion the beef and noodles into bowls. Garnish with extra black pepper if desired and serve immediately while hot. Enjoy the rich, flavorful comfort food!
Notes
- For a thicker sauce, you can stir in a slurry of flour and cold water during the final simmer phase.
- If you prefer, substitute fresh thyme with dried thyme (use about 1 teaspoon dried, added earlier in cooking).
- Use homemade or high-quality beef stock for the best flavor.
- Wide egg noodles can be substituted with pappardelle or other broad pasta types.
- Leftovers store well refrigerated for up to 3 days and also freeze well for up to 2 months.
