Entree: United States – Iowa (Midwestern United States) – Iowa Beef and Noodles

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 3 hrs

Additional 10 min

Total 4 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, trimmed and cut into 2-inch (5 cm) pieces
- 1/3 cup (45 g) all-purpose flour, for dredging
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) black pepper, divided
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 medium carrots, peeled and cut into 1/2-inch (1.3 cm) slices (about 10 oz / 280 g)
- 2 celery stalks, sliced (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 9 g)
- 4 cups (960 ml) low-sodium beef broth
- 1 cup (240 ml) water
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour (for roux)
- 1 cup (150 g) frozen peas
- For the homemade noodles:
  - 3 cups (360 g) all-purpose flour
  - 4 large eggs (approx. 200 g total)
  - 1/2 cup (120 ml) whole milk
  - 1 tsp (5 g) salt
  - 2 tbsp (28 g) unsalted butter, melted
- For the mashed potatoes:
  - 3 lb (1.36 kg) Yukon Gold potatoes, peeled and cut into 1- to 2-inch (2.5–5 cm) chunks
  - 1/2 cup (120 ml) whole milk, warmed
  - 4 tbsp (56 g) unsalted butter
  - 1 1/2 tsp (7 g) kosher salt, or to taste
  - 1/2 tsp (1 g) black pepper, or to taste
- Chopped fresh parsley for garnish (optional), 2 tbsp (8 g)

Instructions

Short Description:
Slow-braised beef cooked in a savory broth with wide homemade egg noodles, vegetables, and a rich gravy, traditionally ladled over creamy mashed potatoes for a hearty Iowa main course.

Regional Notes:
This Iowa version features fork-tender slow-cooked beef and wide, rustic homemade egg noodles served in a savory pan gravy and commonly served over mashed potatoes to make a complete, stick-to-your-ribs Midwestern meal. Compared with other regional beef-and-noodle dishes, it emphasizes gravy and the mashed-potato base typical of Iowa home cooking.

1. Season the beef pieces with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper, then dredge lightly in 1/3 cup (45 g) flour, shaking off excess.
2. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, 2–3 minutes per side, until nicely seared. Remove browned beef to a plate.
3. Reduce heat to medium; add chopped onion, carrots, and celery to the pot and cook 6–8 minutes until softened and starting to brown. Add minced garlic and cook 30 seconds until fragrant.
4. Stir in 1 tbsp (15 ml) tomato paste and cook 1 minute. Pour in 4 cups (960 ml) beef broth and 1 cup (240 ml) water, scraping up browned bits from the bottom. Add 2 tbsp (30 ml) Worcestershire sauce, bay leaf, and thyme.
5. Return beef to the pot. Bring to a simmer, cover, and either simmer gently on low for 2.5–3 hours until beef is fork-tender, or transfer covered to a 325°F (163°C) oven for 2.5 hours. (For a pressure cooker, cook 60–75 minutes on high pressure with a 15-minute natural release.)
6. While beef cooks, make the mashed potatoes: place potatoes in a large pot, cover with cold water and 1 tsp (5 g) kosher salt, bring to a boil and simmer until tender, about 15–20 minutes. Drain, then return to the pot. Add 4 tbsp (56 g) butter and 1/2 cup (120 ml) warmed milk; mash until smooth. Season with 1/2 tsp (1 g) black pepper and more salt to taste; keep warm.
7. Make the noodle dough while the beef is finishing: in a large bowl, combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Whisk eggs lightly with 1/2 cup (120 ml) milk and 2 tbsp (28 g) melted butter, then pour into the flour. Mix to form a stiff dough; turn onto a lightly floured surface and knead 3–4 minutes until smooth. Wrap and let rest 20–30 minutes.
8. Roll dough out to about 1/8-inch (3 mm) thickness and cut into wide noodles (about 1/2-inch / 1.3 cm ribbons). Toss noodles lightly in a little flour to prevent sticking.
9. Once beef is fork-tender, remove beef pieces to a cutting board and shred with two forks or cut into bite-sized pieces. Remove and discard bay leaf and thyme stems if used. Skim excess fat from the surface of the cooking liquid.
10. Make a quick roux in a small skillet: melt 2 tbsp (28 g) butter over medium heat, whisk in 2 tbsp (16 g) flour and cook 1–2 minutes until pale and slightly nutty. Whisk the roux into the simmering braising liquid to thicken; simmer 5–8 minutes until sauce coats a spoon. Taste and adjust seasoning with remaining 1 tsp (5 g) kosher salt and remaining 1/2 tsp (1 g) black pepper as needed.
11. Bring a large pot of salted water to a boil. Cook the fresh noodles 3–5 minutes until tender (fresh noodles cook quickly) and drain. Alternatively, you may cook noodles directly in the braising liquid for 3–4 minutes near the end so they absorb flavor; if you do this, reduce liquid slightly before adding noodles so gravy remains saucy.
12. Add shredded beef and 1 cup (150 g) frozen peas to the thickened gravy and heat through 2–3 minutes.
13. To serve: mound 1 cup (about) mashed potatoes on each plate, top with a generous portion of beef, vegetables, and wide noodles, and spoon extra gravy over the top. Garnish with chopped parsley if desired.