Beef and Noodles

Beef and Noodles

from thepioneerwoman.com

Ingredients

  • 3 tbsp. flour
  • 1 tsp. seasoned salt, divided
  • 1 tsp. ground black pepper, divided
  • 1 1/2 lb. beef stew meat (or chuck roast), cut into 1" pieces
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 yellow onion, chopped
  • 12 oz. sliced mushrooms
  • 4 garlic cloves, chopped
  • 1 qt. beef stock
  • 2 tbsp. Worcestershire sauce
  • 4 sprigs of thyme
  • 1 12-oz. bag frozen egg noodles, such as Reames brand
  • Sour cream and chopped parsley, for serving (optional)

Directions

  1. 1

    In a large bowl, combine the flour and 1/2 teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated.

  2. 2

    Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, swirling to coat the bottom of the pan. Place the meat in a single layer and cook until golden brown, 4 to 5 minutes. Stir the beef and let brown on another side, 3 to 4 minutes. Remove the Dutch oven from the heat and transfer the beef to a plate.

  3. 3

    Reduce the heat to medium and add the onion, mushrooms, garlic and remaining 1/2 teaspoon each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, seared beef, and thyme sprigs. Bring to a simmer, cover, then reduce heat to low. Cook for 1 hour and 15 minutes, with the stock just barely simmering.

  4. 4

    Remove the lid and discard the thyme sprigs. Add the egg noodles and increase the heat to medium-high. Cook, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium-low and continue to cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender. Serve immediately, topped with a dollop of sour cream and a sprinkle of parsley.