Beef And Noodles

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Beef and Noodles is the ultimate comfort food—think tender, slow-braised beef chunks melting into a rich, savory broth, served piled high over wide, egg noodles that soak up every drop of flavor.

Whether you want a classic homestyle stovetop recipe or a completely hands-off slow-cooker version, here is how to make the most comforting beef and noodles you’ve ever tasted:

Ingredients

  • The Beef: 2 to 3 lbs chuck roast, trimmed of excess fat and cut into bite-sized 1.5-inch cubes (chuck roast is ideal because it breaks down into tender, melt-in-your-mouth pieces).
  • The Sear & Aromatics:
    • 2 tablespoons olive oil or butter
    • 1 large yellow onion, finely diced
    • 4 cloves garlic, minced
    • 3 tablespoons all-purpose flour (to help thicken the gravy)
  • The Rich Broth:
    • 4 cups low-sodium beef broth or bone broth
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon tomato paste (for depth and umami)
    • 1 teaspoon dried thyme, 1 teaspoon rosemary, salt, and freshly cracked black pepper
    • 2 bay leaves
  • The Noodles:
    • 12 to 16 oz wide Amish-style egg noodles or thick homestyle egg noodles (egg noodles are essential because their porous texture absorbs the rich beef gravy).
  • The Finishing Touch: Fresh chopped parsley and a pat of butter stirred in right at the end.

Step-by-Step Instructions (Slow-Cooker Method)

  1. Sear for Deep Flavor (Optional but Recommended): Heat olive oil in a skillet over medium-high heat. Season your beef cubes with salt and pepper, then sear them for 2–3 minutes per side until deeply browned. Transfer the beef to your slow cooker.
  2. Build the Base: In the same skillet, sauté the diced onions until translucent (about 4 minutes), adding the garlic and tomato paste in the last minute. Sprinkle the flour over the onions and stir for 1 minute to cook out the raw flour taste.
  3. Deglaze & Transfer: Pour a splash of your beef broth into the skillet, scraping up all the delicious browned bits from the bottom. Pour this mixture into the slow cooker along with the rest of the beef broth, Worcestershire sauce, herbs, and bay leaves.
  4. Cook Low and Slow: Cover and cook on LOW for 6 to 8 hours (or HIGH for 4 to 5 hours) until the beef falls apart easily with a fork.
  5. Cook the Noodles Separately: About 15 minutes before serving, boil your wide egg noodles in a separate pot of salted water until al dente. Drain well.
  6. Combine and Serve: Remove the bay leaves from the slow cooker. Gently stir the cooked egg noodles directly into the rich beef gravy, or spoon the tender beef and thick broth generously over a mountain of noodles on each plate.

💡 Coach Tips for Success

  • Don’t Overcook the Noodles in the Broth: While it’s tempting to throw dry noodles straight into the slow cooker, egg noodles will absorb too much liquid and turn mushy if left in the slow cooker for too long. Cooking them separately and combining them at the end gives you the perfect velvety consistency.
  • Add a Splash of Cream or Sour Cream: For an ultra-rich, stroganoff-style finish, stir a tablespoon of sour cream or heavy cream into your bowl right before serving.

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