Homemade Grandma's Beef and Noodles
- Yield 6
- Prep 15 minutes
- Total 15 minutes
Homemade Grandma's Beef and Noodles is a beef recipe on Avoteb. The yield on the card is 6. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 pounds beef chuck roast, cut into 2-inch pieces
- fine sea salt and freshly-ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil, divided
- 1 large white onion, diced
- 5 cloves garlic, minced
- 8 cups beef stock, divided
- 2 sprigs fresh thyme
- 1 large bay leaf
- 12 ounces wide egg noodles
Method
Brown the beef. Tip in the beef to a large mixing bowl and season generously with salt and pepper. Tip in the flour and toss until evenly combined. Warm 1 tablespoon of the oil in a large stockpot over medium-a hot burner. Tip in half of the beef and cook, turning occasionally, until browned on all sides. Move the beef to a clean plate. Repeat the process with an additional 1 tablespoon oil and the remaining beef, then move the beef to a clean plate.
Sauté the veggies. Tip in the remaining oil and onion to the stockpot. Sauté for 4-5 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 1 minute, stirring occasionally. Tip in 6 cups of the beef stock, the cooked beef, thyme and bay leaf and stir to combine.
Let it bubble gently. Continue cooking until the broth reaches a low let it bubble gently. Lower heat to low (or whatever temperature is needed to maintain a low let it bubble gently), cover, and let it bubble gently for 2.5 hours or until the beef shreds easily with a fork.
Shred the beef. Carefully move the beef to a clean plate and use two forks to shred it into bite-sized pieces. Lift and discard the bay leaf and thyme sprigs.
Leave the noodles. Tip in the remaining 2 cups of beef stock to the pot and increase heat to high. Once the stock begins to boil, add the egg noodles and cook, stirring occasionally, until al dente.
Salt Lift the pan from the heat and stir the shredded beef back in. Taste and season with additional salt and pepper if needed.
Plate Plate while it is hot, garnished with a few extra twists of black pepper, and enjoy!
