Beef Chuck with Egg Noodles (Print Version)
# Ingredients:
→ Beef
01 -
2 lbs beef chuck roast, trimmed and cubed
02 -
1/4 cup all-purpose flour
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/4 cup vegetable oil
→ Base
06 -
1 large yellow onion, chopped
07 -
3 cloves garlic, minced
08 -
6 cups beef broth
09 -
8 oz mushrooms, sliced
10 -
2 teaspoons dried thyme
11 -
12 oz wide egg noodles
12 -
2 teaspoons dried parsley
13 -
Additional salt and pepper to taste
# Instructions:
01 -
Pat meat dry with paper towels. Combine flour, salt, and pepper in a bowl. Toss beef cubes in seasoned flour. Heat oil in a large skillet over medium-high heat. Brown the meat in batches, then transfer to the slow cooker.
02 -
In the same skillet, cook onions until golden (5-7 minutes). Add garlic and cook for 1 minute more. Transfer to the slow cooker. Add broth, mushrooms, and thyme. Stir to combine.
03 -
Cover and cook on HIGH for 4 hours until the meat is very tender.
04 -
Add noodles and parsley. Reduce heat to LOW and cook for 30 minutes. Season to taste. Let rest for 5-10 minutes before serving.
# Notes:
01 -
Buy whole chuck roast and cut your own cubes for the best results.
02 -
Don’t skip browning the meat as it adds a lot of flavor.
03 -
Keep noodles al dente as they will continue to cook.
04 -
Leftovers can be refrigerated for 3-4 days or frozen without noodles for up to 3 months.