clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

The Best Beef and Noodles


  • Prep Time:     30 minutes

  • Cook Time:     3 hours

  • Total Time:     3 hours 30 minutes

  • Yield:     serves 8

  • Category:     Beef

  • Method:     Braise

  • Cuisine:     Dinner

Description

This homemade beef and noodles recipe will be most welcome on chilly nights. Tender beef and flavor packed egg noodles make a hearty and comforting dinner idea!

Ingredients

  • 2 teaspoons kosher salt
  • 2 teaspoon ground black pepper
  • 3 pounds chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil
  • 2 cups large diced carrots
  • 1 cup diced onion 
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef stock
  • 2 cups water
  • 2 tablespoons fresh thyme
  • 2 bay dried leaves
  • 12 ounces egg noodles
  • 1/2 cup frozen peas

Instructions

  1. Preheat oven to 325°F.
  2. Cut the chuck roast into large pieces (3 – 5 inches in diameter). Season the trimmed and cut chuck roast with salt and pepper. Set aside.
  3. Heat a large (5 – 7 quart) oven-safe braising pan* or Dutch oven over high heat. Coat the pan with the olive oil. Once hot, place the chuck roast in the pan and brown evenly, 2 minutes on all sides. Remove the meat from the pan and set aside.
  4. Turn the heat all the way down to medium and add in the carrots and onion and cook until they start to soften, about 5 minutes. Add in the garlic and cook for a further minute. 
  5. Stir in the tomato paste, coating the vegetables, then add in the meat stock, water, and thyme. Bring the mixture to a boil and add the meat and bay leaves into the liquid. 
  6. Cover the pan and place in the oven for 2 1/2 – 3 hours, until the meat is fork tender. Remove the pot from the oven. 
  7. Shred the meat, you can either do this in the pan or remove the meat from the pan. 
  8. Transfer the meat back to the pan and place the pan back onto a burner over medium heat and bring the liquid up to a boil. Add the noodles and peas into the pot and cook until tender, 10 – 12 minutes. 
  9. Serve instantly.

Notes

*your braising pan needs to have a lid. 

Store airtight in the fridge for up to 3 days. 

This dish can easily be cut in half to serve 4

Slow Cooker Method: Follow the instructions from step 2 – 4. Transfer the meat and cooked vegetables to your Crock Pot. Add in the tomato paste, beef stock, water, and thyme. Cook on high for 4 hours, until the meat is tender.  Shred the meat in the Crock Pot. Add the noodles into the Crock Pot and cook for 20 – 30 minutes until the noodles are tender.