Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 4 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 dried bay leaf
  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Heat vegetable oil in a large Dutch oven over medium-high heat. Work in batches to brown the beef on all sides until a dark, mahogany crust forms. Remove beef and set aside.
  2. Reduce heat to medium. In the same pot, add diced onions and sauté, scraping up the browned bits (fond) from the bottom, until translucent. Stir in minced garlic and cook for 1 min.
  3. Return the beef and any juices to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hours 45 mins until beef is fork-tender.
  4. Increase heat slightly to maintain a gentle boil. Stir in the egg noodles. Cook uncovered for 8-10 mins directly in the braising liquid until tender.
  5. Stir in the unsalted butter and fresh parsley. Remove the bay leaf before serving. Let sit for 5 minutes before serving to allow the sauce to set. Adjust salt and pepper to taste.