Beef and Noodles
A hearty, comforting dish featuring tender beef chunks and egg noodles in a rich, savory gravy. This classic American comfort food is perfect for cold evenings and family dinners.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaf
- 8 oz egg noodles
- 2 tbsp cornstarch
- 1/4 cup water, cold
- 1/2 cup sour cream
- 2 tbsp fresh cilantro, chopped
Instructions
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1
Season the 2 lbs cut into 1-inch cubes beef chuck roast with 1 tsp salt and 1/2 tsp black pepper.
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2
Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches (don't overcrowd) and brown on all sides, about 3-4 minutes per batch. Transfer to a plate.
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3
Reduce heat to medium and add 1 diced onion to the pot. Cook until softened, about 3-4 minutes. Add 2 minced garlic cloves and cook for 30 seconds more.
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4
Return the beef to the pot. Add 4 cups beef broth, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, and 2 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour or until the beef is tender.
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5
Once the beef is tender, remove the bay leaves. Increase heat to medium-high and bring to a boil.
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6
Add the 8 oz egg noodles to the pot and cook according to package directions until al dente, usually 7-9 minutes.
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7
In a small bowl, whisk together 2 tbsp cornstarch and 1/4 cup cold water to create a slurry. Slowly stir the slurry into the pot and cook for 1-2 minutes until the sauce thickens.
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8
Remove from heat and stir in the 1/2 cup sour cream until well combined.
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9
Serve hot, garnished with 2 tbsp chopped fresh cilantro.