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Beef and Noodles

Bowl of homemade beef and noodles with chuck roast and thick egg noodles in savory gravy, a classic comfort food
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  2 hrs 45 min

Ingredients

  • 2 pounds chuck roast, cut into 2 -inch pieces
  • 2 teaspoons kosher salt, plus more to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil, plus more as needed
  • 1 medium yellow onion, finely diced
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 8 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon beef or chicken Better Than Bouillon, (optional)
  • 16 ounces wide egg noodles
  • Freshly cracked black pepper, to taste
  • Minced fresh flat leaf parsley, (optional)

Method

  1. Season the beef all over with the salt and add it to a large bowl. Sprinkle the flour over the beef and toss until evenly coated. 
  2. Heat 1 tablespoon of the oil in a Dutch oven or stockpot over medium-high heat. Once the oil is glistening, working in batches, add the beef and cook until browned on all sides, about 6 minutes. Transfer to a plate and continue with the remaining beef, adding more oil if needed. 
  3. Add the remaining 1 tablespoon of oil to the Dutch oven. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring,  for 1 minute more, or until it starts to darken. 
  4. Add 6 cups of the beef stock, the browned beef, Worcestershire sauce, Italian seasoning, and the bouillon if using. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 2 to 2½ hours, or until the beef shreds easily with a fork. Using tongs, transfer the beef to a rimmed baking sheet. Use two forks to shred the beef into 1-inch pieces, discarding any large pieces of fat. 
  5. Add the remaining 2 cups of beef stock to the Dutch oven and bring to a boil over high heat. Stir in the egg noodles and cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the shredded beef. Season with salt to taste.
  6. Divide among 6 bowls and serve sprinkled with pepper and parsley, if using. 

Notes

To make in an Instant Pot: Season the beef all over with the salt and add it to a large bowl. Sprinkle the flour over the beef and toss until evenly coated. Using the sauté setting, heat 1 tablespoon of the oil in an Instant Pot. Once the oil is glistening, working in batches, brown the beef on all sides, about 12 minutes. Transfer to a plate. Heat the remaining oil in the Instant Pot. Once the oil is glistening, add the onion and cook, stirring occasionally until softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about another minute. Stir in the tomato paste and cook until darkened, about 1 minute more. Stir in 6 cups of the beef stock, the browned beef, Worcestershire sauce, Italian seasoning, and bouillon. Cook on high pressure for 45 minutes. Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Transfer the beef to a rimmed sheet pan and shred into 1-inch pieces using two forks. Set the Instant Pot to sauté and add the remaining 2 cups of the beef stock and bring to a boil. Add the egg noodles and cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the shredded beef and season with salt to taste. Serve topped with the pepper and parsley, if using.

To Make This in A Slow-Cooker: Season the beef all over with the salt and add it to a large bowl. Sprinkle the flour over the beef and toss until evenly coated. Brown the beef and sauté the onion and garlic as directed, then transfer everything except the noodles to a slow cooker along with the stock, Worcestershire sauce, Italian seasoning, and bouillon. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef shreds easily. Shred the beef, then stir in the noodles and remaining stock and cook on high until the noodles are tender, about 20 to 30 minutes.