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Beef and Noodles Recipe

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4.2 from 6 reviews

This comforting Beef and Noodles recipe features tender chunks of slow-baked chuck roast simmered in a rich, savory beef gravy with aromatic vegetables and Italian seasoning. Served over perfectly cooked egg noodles and garnished with fresh parsley, this hearty dish is perfect for a satisfying family meal.

Ingredients

Beef and Gravy

  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 2 pounds chuck roast (trimmed and cubed)
  • 2 teaspoons salt (divided)
  • 1 teaspoon black pepper (divided)
  • 1 medium onion (diced)
  • 2 celery stalks (diced)
  • 3 garlic cloves (minced)
  • 4 cups beef broth
  • 1 teaspoon Italian seasoning
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water

Noodles and Garnish

  • 12 ounces egg noodles (cooked according to package instructions)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Preheat and Sear: Preheat the oven to 325°F (165°C). Heat the olive oil and butter in a large Dutch oven over medium-high heat to prepare for browning the beef.
  2. Season and Brown the Beef: Season the cubed chuck roast with 1 teaspoon salt and ½ teaspoon black pepper. Sear the beef in batches in the Dutch oven, browning all sides for flavor. Remove and set aside once browned.
  3. Sauté Vegetables: In the same Dutch oven, add diced onion and celery. Cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
  4. Add Broth and Seasoning: Pour in the beef broth, scraping the bottom of the pot to loosen browned bits. Stir in Italian seasoning, remaining 1 teaspoon salt, and ½ teaspoon black pepper for balanced flavor.
  5. Bake for Tenderness: Return the seared beef to the Dutch oven ensuring it's submerged in the broth. Cover with a lid and transfer to the oven. Bake for 1½ to 2 hours until the beef is tender and easily pierced with a fork.
  6. Prepare Thickening Slurry: Remove the Dutch oven from the oven and place it on the stovetop over medium heat. In a small bowl, mix cornstarch and water to make a slurry.
  7. Thicken the Sauce: Stir the cornstarch slurry into the beef mixture and simmer gently for 2-3 minutes until the sauce thickens to a gravy consistency.
  8. Cook Noodles and Serve: Meanwhile, cook egg noodles according to package directions during the last 10 minutes of the beef’s baking time. Serve the tender beef and thickened gravy over the noodles. Garnish with chopped fresh parsley and enjoy your hearty meal.

Notes

  • Trim excess fat from the chuck roast before cubing to reduce greasy broth.
  • Cooking the beef low and slow in the oven yields tender, flavorful meat.
  • Use fresh parsley as garnish for a bright herby flavor and appealing color contrast.
  • Make sure to stir the slurry slowly into the hot liquid to avoid lumps in the gravy.
  • For a thicker gravy, increase cornstarch to 3 tablespoons, adjusting water accordingly.

Find it online: https://cozyplatter.com/beef-and-noodles-recipe/