Grandma’s Beef and Noodles

Grandma’s Beef and Noodles is a classic comfort food featuring tender, slow-cooked beef and hearty egg noodles in a flavorful broth. This easy-to-make recipe uses simple ingredients like beef chuck roast, onions, and fresh thyme for a rich and satisfying meal. Perfect for weeknight dinners or cozy gatherings, it’s a versatile dish that can be customized with your favorite add-ins.

Ingredients

• Main Ingredients:
  • 2 pounds beef chuck roast, cut into 2-inch pieces
  • Fine sea salt and freshly-ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 3 tablespoons olive oil, divided
• For the Broth:
  • 1 large white onion, diced
  • 5 cloves garlic, minced
  • 8 cups beef stock, divided
  • 2 sprigs fresh thyme
  • 1 large bay leaf
• For the Noodles:
  • 12 ounces wide egg noodles

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Instructions

1. Brown the Beef:
   • In a large mixing bowl, season the beef pieces generously with salt and pepper. Sprinkle with flour and toss to coat evenly.
   • Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat.
   • Add half the beef and brown on all sides, turning occasionally. Transfer to a plate. Repeat with another tablespoon of oil and the remaining beef.
2. Sauté the Vegetables:
   • Heat the remaining oil in the same pot. Add the diced onion and sauté for 4–5 minutes, stirring occasionally, until softened.
   • Add minced garlic and cook for an additional minute until fragrant.
3. Simmer the Broth:
   • Return the browned beef to the pot and add 6 cups of beef stock, thyme sprigs, and bay leaf. Stir to combine.
   • Bring the mixture to a low simmer, then reduce the heat to maintain the simmer. Cover and cook for 2.5 hours or until the beef is tender and easily shredded.
4. Shred the Beef:
   • Remove the beef from the pot and shred it into bite-sized pieces using two forks. Discard the thyme sprigs and bay leaf.
5. Cook the Noodles:
   • Add the remaining 2 cups of beef stock to the pot. Increase the heat to high and bring to a boil.
   • Add the egg noodles and cook, stirring occasionally, until al dente.
6. Combine and Season:
   • Return the shredded beef to the pot and stir until well combined.
   • Taste and adjust seasoning with additional salt and pepper, if necessary.
7. Serve:
   • Ladle into bowls and garnish with extra black pepper, if desired. Serve immediately.

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Why You’ll Love This Recipe

• Comfort Food Classic: A hearty and flavorful dish perfect for family meals or cozy nights.
• Tender Beef: Slow-cooked beef melts in your mouth for a satisfying texture.
• Simple Ingredients: Made with pantry staples for an easy, fuss-free meal.

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Tips

• Coat the beef evenly with flour for a rich, thickened broth.
• Stir the pot occasionally during simmering to prevent sticking.
• Use fresh herbs for the best flavor, but dried thyme can be substituted if needed.

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Variations and Substitutions

• Protein Options: Substitute beef chuck with short ribs or stew meat.
• Noodle Choices: Swap egg noodles for pappardelle or other wide pasta.
• Veggies: Add carrots or celery for extra flavor and texture.

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FAQs

Can I make this in advance?
Yes, the dish reheats beautifully. Store in an airtight container in the fridge for up to 3 days.

Can I freeze beef and noodles?
Yes, freeze the beef and broth mixture separately from the noodles for best results. Add fresh noodles when reheating.

Can I use a slow cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

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Serving and Suggestions

• Pair with crusty bread or biscuits for dipping.
• Serve alongside a fresh green salad or roasted vegetables for a complete meal.
• Garnish with fresh parsley or a sprinkle of Parmesan for added flavor.