Beef and Noodles with Side Salad

Instructions

1. 1

   Sear the Beef

   • Pat the beef chuck cubes completely dry with paper towels. Season generously on all sides with 1 teaspoon of salt and the black pepper.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Working in two batches to avoid overcrowding the pot, sear the beef cubes on all sides until a deep, dark brown crust forms, about 5-7 minutes per batch. Do not rush this step.
   • Transfer the seared beef to a clean plate and set aside.
2. 2

   Build the Gravy Base

   • Reduce the heat to medium. Add the chopped onion to the pot, using the residual fat. Cook, stirring occasionally, until softened and lightly golden, about 6-8 minutes.
   • Add the minced garlic and cook for 1 minute more until fragrant.
   • Sprinkle the all-purpose flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. This forms a roux that will thicken the gravy.
   • Slowly pour in about 1 cup of the beef broth, whisking continuously and scraping the bottom of the pot to release all the flavorful browned bits (fond).
   • Once smooth, gradually whisk in the remaining beef broth, Worcestershire sauce, bay leaves, dried thyme, and the remaining 0.5 teaspoon of salt.
3. 3

   Slow Cook the Beef

   • Return the seared beef and any accumulated juices from the plate back into the pot.
   • Bring the mixture to a gentle simmer. Once simmering, reduce the heat to the lowest setting, cover the pot tightly, and let it cook for 3 hours, or until the beef is exceptionally tender and falls apart easily with a fork.
4. 4

   Cook Noodles and Shred Beef

   • About 20 minutes before the beef is done, bring a large pot of salted water to a rolling boil.
   • Cook the frozen egg noodles according to the package directions until al dente. Drain well and set aside.
   • Once the beef is tender, use a slotted spoon to transfer the beef chunks to a large bowl. Remove and discard the bay leaves from the gravy.
   • Using two forks, shred the beef into bite-sized pieces.
5. 5

   Finish and Serve

   • Skim any excess fat from the surface of the gravy if desired. Stir the unsalted butter into the hot gravy until it melts completely, adding richness and a glossy finish.
   • Return the shredded beef to the pot with the gravy. Add the cooked and drained noodles.
   • Gently stir everything together to coat the beef and noodles in the gravy. Allow it to heat through for 2-3 minutes.
   • Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.