Ingredients
- 2 lbs beef chuck roast or stew beef (cut into chunks)
- 2 tbsp vegetable oil or olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 1 cup water
- 2 tbsp soy sauce or Worcestershire sauce
- 1 tsp dried thyme (or 2 sprigs fresh)
- 2 bay leaves
- Salt and black pepper to taste
- 12 oz wide egg noodles
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- Fresh parsley for garnish (optional)
Instructions
Step 1: Brown the Beef
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add beef chunks and sear until browned on all sides. Remove and set aside.
Step 2: Build the Flavor Base
- In the same pot, add onions, carrots, and garlic.
- Sauté for 3–4 minutes until softened and fragrant.
Step 3: Simmer the Beef
- Return beef to the pot.
- Pour in beef broth and water.
- Add soy sauce/Worcestershire, thyme, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, until beef is tender.
Step 4: Cook the Noodles
- About 20 minutes before serving, bring a separate pot of salted water to a boil.
- Cook egg noodles according to package directions until al dente. Drain and set aside.
Step 5: Thicken the Gravy
- Remove bay leaves from the beef mixture.
- Stir in cornstarch slurry and simmer for 5 minutes until the sauce thickens into a rich gravy.
Step 6: Combine and Serve
- Add cooked noodles to the beef and gravy. Stir gently to coat.
- Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley if desired.
Serving Suggestions
- Serve hot in bowls with crusty bread or dinner rolls.
- Pair with a simple green salad for balance.
- Leftovers reheat beautifully — the flavors deepen overnight.
✨ This dish is pure comfort food: tender beef, silky noodles, and savory gravy that warms you from the inside out.