Beef and Noodles Recipe
Savory and warming, this beef and noodles recipe makes a hearty meal that's easy to prepare.
Ingredients
Scaled from 4 servings
- 1 ½ pounds beef chuck roast (trimmed and cubed, or stewing beef)
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large onion (diced)
- 2 ½ cups beef broth
- 2 ribs celery (thinly sliced)
- 1 beef bouillon cube
- ½ teaspoon dried thyme leaves
- 2 bay leaves
- 2 tablespoons cornstarch
- ¼ cup chopped fresh parsley
- 8 ounces egg noodles (measured dry)
Instructions
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Preheat the oven to 300°F.
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Add the beef to a large bowl. Sprinkle with garlic powder, salt, and pepper. Toss to coat.
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In a 4-quart Dutch oven*, heat the vegetable oil over medium-high heat. Add the beef in small batches, and cook until all sides are browned. Set aside in a bowl. (The beef does not need to be cooked through.)
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Add the butter and onion to the Dutch oven and cook just until the onion begins to soften. Add the beef, broth, celery, bouillon cube, thyme, and bay leaves.
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Cover and place in the oven. Bake for 1 ½ to 2 hours or until the beef is fork-tender.
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Combine the cornstarch with 1 tablespoon of water. Once the beef is cooked, bring the beef to a low boil on the stovetop over medium-high heat. Slowly add the cornstarch mixture until the desired thickness is reached.
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Meanwhile, cook the egg noodles according to package directions.
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Discard the bay leaves, stir in parsley, and season with salt and pepper if needed. Serve the beef and gravy over the egg noodles.
Nutrition
Per serving
| Calories | 683 |
|---|---|
| Fat | 35 |
| Saturated fat | 14 |
| Trans fat | 1 |
| Unsaturated fat | 20 |
| Cholesterol | 180 |
| Sodium | 1449 |
| Carbohydrates | 49 |
| Fiber | 3 |
| Sugar | 3 |
| Protein | 43 |