Description
This hearty Beef and Noodles recipe features tender chunks of beef chuck simmered in a flavorful broth with garlic, onions, and herbs, combined with tender egg noodles and mixed vegetables. Perfect for a satisfying and comforting meal, this slow-simmered dish offers a rich taste and a deliciously thickened sauce option.
Ingredients
Scale
Beef and Broth
- 1 pound beef chuck, cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Noodles and Vegetables
- 8 ounces egg noodles
- 2 cups frozen mixed vegetables (peas, carrots, corn)
Thickening and Garnish
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef pieces in batches to avoid overcrowding, browning them on all sides. Once browned, remove the beef from the pot and set aside.
- Sauté aromatics: In the same pot, add the chopped onion and sauté over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add liquids and seasonings: Return the browned beef to the pot. Pour in the beef broth, then add soy sauce, Worcestershire sauce, dried thyme, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the beef: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and can be shredded easily with a fork.
- Add noodles and vegetables: About 15 minutes before the end of the cooking time, add the egg noodles and frozen mixed vegetables directly to the pot. Stir well and continue to simmer uncovered so the noodles can cook and the sauce slightly reduce.
- Thicken the sauce (optional): If you want a thicker sauce, mix cornstarch and water in a small bowl until smooth. Stir this slurry into the pot during the last few minutes of cooking. Allow the sauce to thicken to your preferred consistency.
- Serve: Once the noodles are tender and the beef is fully cooked, remove the pot from heat. Serve hot, garnished with chopped fresh parsley for a touch of freshness and color.
Notes
- For richer flavor, sear the beef in batches to ensure proper browning.
- You can substitute frozen mixed vegetables with fresh seasonal vegetables if preferred.
- Adjust salt according to the saltiness of the broth and soy sauce used.
- If you prefer gluten-free noodles, substitute egg noodles with gluten-free pasta.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
