Entree: United States – Great Plains – Beef and Noodles (Tender braised beef in a rich brown gravy served over wide egg noodles)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 5 min

Ingredients

- 2 lb (900 g) beef chuck roast, trimmed
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 4 cups (960 ml) beef broth
- 1 cup (240 ml) water
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (30 g) all-purpose flour (for thickening)
- 2 tbsp (30 g) unsalted butter (for roux)
- 12 oz (340 g) wide egg noodles
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef roast dry and season generously with salt and pepper. Heat oil in a heavy Dutch oven over medium-high heat and brown the roast on all sides, about 3–4 minutes per side; remove and set aside.
2. Add sliced onion to the pot and cook until softened and beginning to brown, about 6–8 minutes. Add garlic and cook 30 seconds more.
3. Return the beef to the pot, add beef broth, water, bay leaves, Worcestershire sauce, and thyme. Bring to a simmer, cover, reduce heat to low, and braise gently until the meat is fork-tender, about 2 to 2½ hours.
4. Remove the beef to a cutting board and shred or slice into bite-sized pieces. Skim fat from the cooking liquid and discard bay leaves.
5. To thicken the gravy, melt butter in a small saucepan, stir in flour and cook 1–2 minutes to make a roux, then whisk in a cup of hot braising liquid until smooth. Stir the thickened mixture back into the pot and simmer until the gravy is glossy and coats a spoon; adjust salt and pepper to taste.
6. Meanwhile, cook egg noodles according to package instructions until al dente; drain and toss with a little butter if desired.
7. To serve, spoon noodles into bowls, top with shredded beef and generous ladles of the brown gravy, and garnish with chopped parsley.