Grandma’s Beef and Noodles
Ingredients
- 2 pounds beef chuck roast
cut into 2-inch pieces
- fine sea salt and freshly-ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
divided
- 1 large white onion
diced
- 5 cloves garlic
minced
- 8 cups beef stock
divided
- 2 sprigs fresh thyme
- 1 large bay leaf
- 12 ounces wide egg noodles
Directions
- 1
Brown the beef. Add the beef to a large mixing bowl and season generously with salt and pepper. Add the flour and toss until evenly combined. Heat 1 tablespoon of the oil in a large stockpot over medium-high heat. Add half of the beef and cook, turning occasionally, until browned on all sides. Transfer the beef to a clean plate. Repeat the process with an additional 1 tablespoon oil and the remaining beef, then transfer the beef to a clean plate.
- 2
Sauté the veggies. Add the remaining oil and onion to the stockpot. Sauté for 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1 minute, stirring occasionally. Add 6 cups of the beef stock, the cooked beef, thyme and bay leaf and stir to combine.
- 3
Simmer. Continue cooking until the broth reaches a low simmer. Reduce heat to low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 2.5 hours or until the beef shreds easily with a fork.
- 4
Shred the beef. Carefully transfer the beef to a clean plate and use two forks to shred it into bite-sized pieces. Remove and discard the bay leaf and thyme sprigs.
- 5
Cook the noodles. Add the remaining 2 cups of beef stock to the pot and increase heat to high. Once the stock begins to boil, add the egg noodles and cook, stirring occasionally, until al dente.
- 6
Season. Remove the pan from the heat and stir the shredded beef back in. Taste and season with additional salt and pepper if needed.
- 7
Serve. Serve immediately, garnished with a few extra twists of black pepper, and enjoy!
Grandma’s Beef and Noodles
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Ratings & Reviews
Based on 25 ratings
Rating Breakdown
About this Recipe
Craving a taste of home and a meal that wraps you in comfort? Grandma’s Beef and Noodles delivers that classic, soul-satisfying experience you remember, easy to bring to your own table.
This Midwestern-style dish shines because of its straightforward approach and deep, savory flavors. With just a handful of simple ingredients like tender beef chuck, aromatic onion, and garlic, it transforms into an incredibly rich and comforting meal. The beauty lies in its slow-cooked perfection, ensuring every bite is meltingly tender and deeply satisfying. Plus, you have the flexibility of preparing this beloved recipe in a Crock-Pot or Instant Pot.
Prepare for a truly comforting and hearty dish. You'll savor succulent beef, slow-cooked until it's fall-apart tender, mingling with a rich, savory gravy. The wide egg noodles soak up all that delicious flavor, becoming wonderfully soft and comforting without losing their delightful chew. This dish has a robust, savory flavor profile, enhanced by the subtle notes of fresh thyme and bay leaf, making it the perfect remedy for a chilly evening or a gathering with loved ones. It’s a meal that feels both special and wonderfully familiar, leaving you feeling nourished and content.
While beef chuck roast is the star for its incredible tenderness, you could also use other stewing cuts that benefit from slow cooking if chuck isn't available. For an even deeper savory base, consider browning the beef exceptionally well before stewing. If you're short on time, the recipe offers fantastic Crock-Pot or Instant Pot options, ensuring that comforting flavor is always within reach. Feel free to adjust the amount of garlic and onion to your preference, creating a base that’s perfectly suited to your taste.
This warming beef and noodles dish is ideal for cozy family dinners, Sunday suppers, or any occasion where you want to serve pure comfort food. It’s hearty enough to be a stand-alone meal, perhaps with a simple green salad or some crusty bread to sop up every last drop of the rich sauce.