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Beef and Noodles: A Culinary Embrace in a Bowl

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Craving a warm and comforting meal? This Beef and Noodles recipe is a classic for a reason! Tender beef in a rich gravy served over soft egg noodles makes for a satisfying and easy dinner. Perfect for beginner cooks!

Ingredients

Scale
  • 1 1/2 lbs beef chuck, cut into 1-inch pieces
  • 3 cups beef broth
  • 1/4 cup cold water
  • 2 tablespoons butter
  • 12 oz wide egg noodles
  • 1 tablespoon cornstarch
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Brown the Beef: Heat a large skillet (a Dutch oven or heavy-bottomed pot is ideal for braising) over medium heat. Add the butter and then the beef pieces. Brown the beef in the skillet for 8-10 minutes, turning the pieces occasionally, until all sides are nicely browned. Browning the beef creates a flavorful crust and adds depth of flavor to the dish. Beginner Note: Don’t overcrowd the skillet, as this will cause the beef to steam instead of brown. Brown the beef in batches if necessary. Patting the beef dry with paper towels before browning will help it sear better.
  • Add Broth and Seasonings: Pour 2 cups of beef broth into the skillet, deglazing the bottom by scraping up any browned bits that are stuck. These bits are packed with flavor. Add the bay leaves, dried thyme, salt, and pepper. Stir to combine. Beginner Note: Deglazing the pan adds extra flavor to the sauce.
  • Simmer the Beef: Bring the mixture to a boil, then immediately reduce the heat to low, cover the skillet, and simmer for 20-30 minutes, or until the beef is tender. Simmering means gently bubbling; the liquid should not be boiling vigorously. As the beef cooks, the broth will reduce. Be sure to add the last cup of beef broth slowly as the liquid cooks off to maintain the desired amount of gravy. Beginner Note: Check the beef periodically and add more broth if needed to keep it from drying out. The longer you simmer the beef (within reason), the more tender it will become.
  • Thicken the Gravy: In a separate small bowl, whisk the cornstarch with ¼ cup of cold water until smooth. This creates a slurry that will thicken the gravy. Using cold water is crucial to prevent lumps from forming when you add the slurry to the hot liquid. Beginner Note: Make sure the slurry is completely smooth before adding it to the skillet.
  • Add Slurry to Skillet: Stir the cornstarch slurry into the skillet with the beef. Allow it to cook for 10 minutes, or until the sauce thickens to your desired consistency. Stir the gravy frequently while it thickens to prevent it from sticking to the bottom of the skillet and ensure a smooth sauce. Beginner Note: If the gravy is too thick, add a little more beef broth. If it’s too thin, simmer it for a few more minutes.
  • Cook the Noodles: While the sauce is thickening, prepare the egg noodles in a separate pot following the package instructions. Cook the noodles al dente (slightly firm to the bite) so they don’t become mushy when you add them to the sauce. Beginner Note: Add a pinch of salt to the boiling water when cooking the noodles.
  • Combine and Serve: Drain the noodles thoroughly and add them to the skillet with the beef and gravy. Stir to combine and coat the noodles with the sauce. Serve the Beef and Noodles hot.

Notes

  • Brown beef in batches to prevent overcrowding.
  • Simmer beef until very tender.
  • Adjust gravy thickness with more cornstarch or broth.
  • Serve with a side salad or crusty bread.

Find it online: https://susanrecipes.com/beef-and-noodles-a-culinary-embrace-in-a-bowl/