Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 1 tsp dried thyme
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 2 tbsp all-purpose flour
  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the beef dry with paper towels. Season generously with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches until a deep mahogany crust forms on all sides; remove beef and set aside.
  3. Lower the heat to medium. Add the onion and carrots, sautéing until the onions are translucent. Stir in the garlic and thyme and cook for 60 seconds.
  4. Sprinkle flour over the vegetables and stir for 1 minute. Slowly pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release the fond.
  5. Return the beef and bay leaf to the pot. Cover and simmer on low for 2 to 2.5 hours until the beef is fork-tender.
  6. While the beef simmers, cook the egg noodles in a separate pot of salted water until al dente. Drain and toss with butter.
  7. Fold the noodles into the beef gravy during the last 5 minutes of cooking to allow them to absorb the sauce.
  8. Garnish with chopped fresh parsley before serving.