Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp dried thyme
  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef in batches until each side is mahogany-colored, then remove the beef to a plate and set aside.
  3. Reduce heat to medium. Add the diced onion and sauté until translucent and soft.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Sprinkle the flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.
  6. Slowly pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release the browned bits (fond).
  7. Return the seared beef and any accumulated juices back into the pot. Add the bay leaf and thyme.
  8. Bring to a gentle simmer, cover with a tight-fitting lid, and reduce heat to low. Simmer for 2 hours, or until the beef is fork-tender.
  9. Stir in the wide egg noodles and unsalted butter. Simmer until the noodles are tender and have absorbed the gravy.
  10. Remove the bay leaf and garnish with chopped fresh parsley before serving.