Description
Grandma's Beef and Noodles is a hearty, comforting dish featuring tender shredded beef chuck roast simmered in rich beef stock with aromatic herbs and wide egg noodles cooked to al dente. This classic recipe combines slow-cooked flavors with simple ingredients for a satisfying meal perfect for family gatherings or cozy dinners.
Ingredients
Beef and Seasonings
- 2 pounds beef chuck roast, cut into 2-inch pieces
- Fine sea salt, to taste
- Freshly-ground black pepper, to taste
- 2 tablespoons all-purpose flour
Cooking Oils and Aromatics
- 3 tablespoons olive oil, divided
- 1 large white onion, diced
- 5 cloves garlic, minced
Liquids and Herbs
- 8 cups beef stock, divided
- 2 sprigs fresh thyme
- 1 large bay leaf
Pasta
- 12 ounces wide egg noodles
Instructions
- Brown the beef: Add the beef pieces to a large mixing bowl, then season generously with fine sea salt and freshly-ground black pepper. Sprinkle in the all-purpose flour and toss thoroughly to coat the beef evenly.
- Cook beef in batches: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add half of the beef and cook, turning occasionally, until all sides are browned. Transfer the browned beef to a clean plate. Repeat with the remaining 1 tablespoon of olive oil and the remaining beef pieces, then set all browned beef aside on a plate.
- Sauté the veggies: Add the remaining 1 tablespoon of olive oil and diced onion to the same stockpot. Cook for 4-5 minutes, stirring occasionally, until the onion softens. Add minced garlic and sauté for another 1 minute, stirring occasionally to release fragrant aromas.
- Add broth and herbs: Pour 6 cups of beef stock into the pot with the veggies. Return the browned beef to the pot, add the fresh thyme sprigs and bay leaf, stirring everything to combine.
- Simmer the beef: Bring the broth to a low simmer. Reduce the heat to maintain a gentle simmer, then cover the pot and cook for 2.5 hours or until the beef shreds easily with a fork, allowing flavors to develop deeply.
- Shred the beef: Carefully transfer the tender beef from the pot to a clean plate. Use two forks to shred the beef into bite-sized pieces. Remove and discard the bay leaf and thyme sprigs from the broth.
- Cook the noodles: Add the remaining 2 cups of beef stock back to the pot and increase the heat to high. Once the liquid reaches a boil, add the wide egg noodles. Cook, stirring occasionally, until the noodles are al dente, about 6-8 minutes depending on the noodle packaging.
- Combine and season: Remove the pot from heat. Stir the shredded beef back into the noodles and broth mixture. Taste and adjust seasoning with additional salt and freshly ground black pepper if necessary.
- Serve: Ladle the beef and noodles into bowls, garnish with a few extra twists of black pepper, and serve immediately for a warm, comforting meal.
Notes
- For best flavor, use homemade or high-quality beef stock.
- You can substitute fresh thyme with dried thyme if needed—use about 1 teaspoon dried thyme instead of 2 sprigs.
- Shredding the beef when tender ensures the meat absorbs more broth and melds perfectly with the noodles.
- Adjust seasoning at the end as the broth reduces during simmering and cooking noodles.
- Wide egg noodles work best for texture; substitute with pappardelle or other broad pasta if unavailable.
- This dish can be reheated gently on the stovetop to maintain noodle texture and beef tenderness.
- Prep Time: 20 minutes
- Cook Time: 2 hours 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
