Name: Beef and Noodles
Total time: 165 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 lb beef chuck roast; 2 tsp kosher salt; 1 tsp black pepper; 3 tbsp all-purpose flour; 2 tbsp vegetable oil; 1 large yellow onion; 3 medium carrots; 2 stalk celery; 4 clove garlic; 2 tbsp tomato paste; 1 tbsp worcestershire sauce; 6 cup beef broth; 4 sprig fresh thyme; 2 leaf bay leaves; 12 oz wide egg noodles; 2 tbsp unsalted butter; 0.25 cup fresh parsley

← Recipes · Comfort Food · Beef and Noodles

610 cal43g protein46g carbs27g fat1150mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch165 min activeShortcut45 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Beef and Noodles

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Comfort Food165 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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beef chuck roasttrimmed and cut into 1-inch cubes2.5 lb

kosher saltdivided, plus more to taste2 tsp

black pepper1 tsp

all-purpose flour3 tbsp

vegetable oil2 tbsp

yellow oniondiced1 large

carrotspeeled and sliced into coins3 medium

celerysliced2 stalks

garlicminced4 cloves

tomato paste2 tbsp

worcestershire sauce1 tbsp

beef broth6 cups

fresh thyme4 sprigs

bay leaves2 leaves

wide egg noodles12 oz

unsalted butter2 tbsp

fresh parsleyGarnishchopped0.25 cups

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pat the beef cubes very dry, then toss with 1 tsp of the salt, the pepper, and the flour until evenly coated.

2Heat the vegetable oil in a dutch oven over medium-high heat until shimmering. Brown the beef in two batches, without crowding, about 4 minutes per batch, turning once or twice. Move the browned beef to a plate.

3Lower the heat to medium. Add the onion, carrots, and celery to the pot and cook, scraping up the browned bits, until softened, about 6 minutes.

4Stir in the garlic, tomato paste, and Worcestershire and cook 1 minute until the paste darkens slightly.

5Pour in the beef broth, scraping the bottom of the pot. Return the beef and any juices to the pot and add the thyme and bay leaves.

6Bring to a boil, then reduce to a gentle simmer. Cover with the lid slightly ajar and cook 1 hour 45 minutes to 2 hours, stirring occasionally, until the beef is fork-tender and the broth has thickened a bit.

7Fish out the thyme stems and bay leaves. Taste and season with the remaining 1 tsp salt or more as needed.

8Bring the pot back to a steady simmer, stir in the egg noodles, and cook uncovered, stirring often, 7 to 9 minutes until the noodles are tender and the broth turns silky and gravy-like.

9Turn off the heat, stir in the butter, and let the pot rest 5 minutes so the sauce thickens further. Top with parsley and serve in wide bowls.