Grandma's Beef and Noodles
2 hrs 45 min6 to 8 servings
A slow-simmered beef stew with tender shredded chuck and wide egg noodles in a rich broth.
| prepCut beef into 2-inch pieces | |||||||||||
| 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 | |||||||||||
| 15 g all-purpose flour | |||||||||||
| 15 ml olive oil (for searing first batch) | |||||||||||
| 15 ml olive oil (for searing second batch) | |||||||||||
| 15 ml olive oil (for the aromatics) | |||||||||||
| 1 large white onion, diced | |||||||||||
| 5 cloves garlic, minced | |||||||||||
| 1.4 L beef stock | |||||||||||
| 2 sprigs fresh thyme | |||||||||||
| 1 large bay leaf | |||||||||||
| 475 ml beef stock | |||||||||||
| 340 g wide egg noodles | |||||||||||
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