Description
A slow-simmered classic with fall-apart tender beef, rich savory broth, and egg noodles that cook right in the pot. Pure cozy comfort for a lazy afternoon or Sunday dinner.
Ingredients
Units
Scale
Beef & Aromatics
- 2 pounds beef chuck roast, cut into 2-inch pieces
- fine sea salt (to taste)
- freshly-ground black pepper (to taste)
- 2 tbsp all-purpose flour
- 3 tbsp olive oil, divided (good quality)
- 1 large white onion, diced
- 5 cloves fresh garlic, minced
Liquid & Herbs
- 8 cups rich beef stock, divided
- 2 sprigs fresh thyme
- 1 large bay leaf
Pasta
- 12 oz wide egg noodles
Instructions
- Season & Brown the Beef: In a large mixing bowl, season beef generously with salt and pepper. Sprinkle flour over the beef and toss to coat. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Brown half the beef on all sides; transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.
Tip: Brown in batches to avoid crowding and build a deep crust for maximum flavor. - Sauté Onions & Garlic: Add remaining 1 tbsp oil and the diced onion to the pot. Sauté 4–5 minutes, scraping up browned bits. Add garlic and cook 1 minute until fragrant.
Tip: Those browned bits (fond) are pure flavor—scrape them up as the onion softens. - Simmer to Tenderness: Pour in 6 cups beef stock and return browned beef to the pot along with thyme and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook 2½ hours until beef shreds easily.
Tip: Keep it at a gentle simmer, not a boil, for meltingly tender meat. - Shred the Beef: Transfer beef to a board and shred with two forks. Discard thyme sprigs and bay leaf from the pot.
Tip: If beef isn’t shredding, simmer 20–30 minutes more and recheck. - Cook the Noodles: Add remaining 2 cups stock and bring to a rolling boil. Stir in egg noodles and cook until al dente per package timing, stirring occasionally.
Tip: Cooking noodles in the broth infuses flavor and lightly thickens the sauce. - Combine & Serve: Remove from heat, stir shredded beef back into the pot, and season to taste with salt and pepper. Serve hot in warm bowls with extra black pepper.
Notes
Nutritional values are estimates based on 6 servings. Adjust seasoning to taste and feel free to add peas or carrots during the last 10 minutes of simmering for extra veg.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner, Main Course
- Cuisine: American, Midwestern
Nutrition
- Calories: 650
- Sugar: 3
- Sodium: 1200
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 50
- Cholesterol: 140
