Beef and Noodles
Our beef and noodles are loaded with tender beef, egg noodles, and armoatics in a thick, seasoned gravy for the ultimate comfort food dinner.
Servings: 6 Servings
Ingredients
- 2 ½ pounds chuck roast, cut into 1-inch pieces
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoon butter
- 1 tablespoon olive oil
Beef Gravy
- 2 tablespoon butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 8 ounce package egg noodles
- 2 tablespoons water
- 2 teaspoon cornstarch
Instructions
- In a large pot or dutch oven, add olive oil and butter, and heat over medium heat until butter is melted.
- Add beef and sprinkle with seasonings. Stir.
- Cook beef until seared on all sides. Remove from the pan.
Beef Gravy
- Melt 2 tablespoons of butter and sauté onions, in the same pot, for 4-5 minutes then add the garlic and continue cooking for 2 additional minutes, scraping pan drippings.
- Sprinkle flour over the onions and garlic. Stir, cook for another 2 minutes.
- Pour beef broth and Worcestershire sauce into the pan. Stir for a few minutes and place beef back into the pot. Stir.
- Cover and cook on medium low for about 50 minutes or until the meat is fork tender, stirring occasionally. The gravy will also thicken as it cools. If the gravy seems too thin, mix the cornstarch with water, then add to the pan, stir, and let simmer for a few more minutes.
- Bring a medium saucepan of water to a boil and cook noodles according to package directions. Rinse and set aside.
- Once the beef mixture is fork tender, and the noodles are cooked, add them to the beef mixture or add noodles to individual bowls and top with beef and gravy, stir, and enjoy!
Notes
- Don’t rush the searing: Browning the beef adds flavor to both the meat and the gravy. Give the pieces enough room in the pot to sear properly.
- Scrape up the browned bits: When you add the broth, loosen the flavorful bits stuck to the bottom of the pot.
- Keep the heat gentle: A steady simmer helps the chuck roast become tender without cooking the gravy too aggressively.
- Check the beef before serving: The 50-minute cooking time is a guide. Depending on the size of the pieces and your simmer, the beef may need a little longer.
- Thicken only if needed: The gravy will naturally thicken as it cooks and cools, so give it a chance before adding the cornstarch slurry.
- Cook the noodles separately: This gives you better control over their texture and keeps them from soaking up too much gravy while the beef cooks.
- Save some cooking water if you like: A small splash of noodle water can help loosen the gravy if it becomes too thick when you combine everything.