Beef and Noodles

Name: Beef and Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
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

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.

40 minEasyServes 6480 cal/serving

AmericanDinnerStovetopStandardAlcohol-Free

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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

1

Season the 2 lbs cut into 1-inch cubes beef chuck roast with 1 tsp salt and 1/2 tsp black pepper.
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.
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.
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.
5

Once the beef is tender, remove the bay leaves. Increase heat to medium-high and bring to a boil.
6

Add the 8 oz egg noodles to the pot and cook according to package directions until al dente, usually 7-9 minutes.
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.
8

Remove from heat and stir in the 1/2 cup sour cream until well combined.
9

Serve hot, garnished with 2 tbsp chopped fresh cilantro.

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Questions

Why mix the cornstarch with water first in Beef and Noodles?

Step 7 reads: "In a small bowl, whisk together 2 tbsp cornstarch and 1/4 cup cold water to create a slurry." Dry starch clumps the moment it meets hot liquid. The slurry in step 7 disperses it first, and it only thickens once the sauce comes back to a simmer.

Is there a substitute for Worcestershire sauce in Beef and Noodles?

The entry for Beef and Noodles calls for 2 tbsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I make Beef and Noodles dairy-free?

Yes. The dairy in Beef and Noodles is 1/2 cup sour cream. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Beef and Noodles gluten-free?

Yes. The gluten in Beef and Noodles is 2 tbsp Worcestershire sauce, 8 oz egg noodles. Swap the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Does Beef and Noodles contain fish?

Yes: 2 tbsp Worcestershire sauce. The full allergen list for this entry is gluten, dairy, eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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