Grandma's Beef and Noodles

6 to 8 servings

2 hrs 45 min

A slow-simmered beef stew with tender shredded chuck and wide egg noodles in a rich broth.

prepCut beef into 2-inch pieces
2 pounds / 900 g beef chuck roast, cut into 2-inch pieces	Season beef with salt, pepper & flour	Sear first batch in oil, medium-high, ~5 min	Sear second batch in oil, medium-high, ~5 min	Sauté onion in oil 4–5 min, add garlic 1 min	Add garlic, sauté 1 min	Add stock, beef, thyme & bay leaf	Simmer covered 2 hrs 30 min	Shred beef; remove bay leaf & thyme	Add remaining stock, bring to boil	Add noodles, cook al dente	Stir in shredded beef, season & serve
fine sea salt and freshly-ground black pepper
2 tablespoons / 15 g all-purpose flour
1 tablespoon / 15 ml olive oil (for searing first batch)
1 tablespoon / 15 ml olive oil (for searing second batch)
1 tablespoon / 15 ml olive oil (for the aromatics)
1 large white onion, diced
5 cloves garlic, minced
6 cups / 1.4 L beef stock
2 sprigs fresh thyme
1 large bay leaf
2 cups / 475 ml beef stock
12 ounces / 340 g wide egg noodles

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