Beef and Noodles
This beef and noodles recipe is a comforting mix of stewed beef and mushrooms with egg noodles cooked right in the broth for the coziest, most satisfying stew.
Ingredients
- 3 tbspFlour
- 1 tspseasoned salt, divided
- 1 tspGround Black Pepper, divided
- 1.5 lbbeef stew meat (or chuck roast), cut into 1" pieces
- 2 tbspButter
- 1 tbspOlive Oil
- 1Yellow Onion, chopped
- 12 ozMushrooms, sliced
- 4Garlic, chopped
- 1 qtBeef Stock
- 2 tbspWorcestershire Sauce
- 4 sprigthyme
- 112-oz. bag frozen egg noodles, such as Reames brand
- Sour cream parsley, ( ), chopped for serving optional
Instructions
- 1
In a large bowl, combine the flour and 1/2 teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated.
- 2
Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, swirling to coat the bottom of the pan. Place the meat in a single layer and cook until golden brown, 4 to 5 minutes. Stir the beef and let brown on another side, 3 to 4 minutes. Remove the Dutch oven from the heat and transfer the beef to a plate.
- 3
Reduce the heat to medium and add the onion, mushrooms, garlic and remaining 1/2 teaspoon each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, seared beef, and thyme sprigs. Bring to a simmer, cover, then reduce heat to low. Cook for 1 hour and 15 minutes, with the stock just barely simmering.
- 4
Remove the lid and discard the thyme sprigs. Add the egg noodles and increase the heat to medium-high. Cook, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium-low and continue to cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender. Serve immediately, topped with a dollop of sour cream and a sprinkle of parsley.