Beef and Noodles
Slow-simmered shredded beef folded into buttery egg noodles with rich gravy, Midwest comfort in a bowl.
Ingredients (serves 6)
- 2 lbs stew beef
- 12 oz egg noodles
- 4 cups beef stock
- 1 onion
- 3 cloves garlic
- 2 tbsp butter
- 2 tbsp cornstarch
- 1 tbsp Worcestershire
- 1 tsp dried thyme
- 2 bay leaves
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Save this recipeInstructions
- 1
Season the beef with salt and pepper. Melt the butter in a large Dutch oven over medium high heat and brown the beef in batches, about 8 minutes.
- 2
Add the diced onion and cook 4 minutes, then stir in the garlic for 30 seconds.
- 3
Pour in the beef stock with the Worcestershire, thyme, and bay leaves. Cover and simmer low until the beef shreds easily, about 60 minutes.
- 4
Shred the beef right in the pot with two forks and discard the bay leaves.
- 5
Stir the cornstarch into 2 tablespoons cold water, add to the pot, and simmer until the gravy thickens, about 2 minutes.
- 6
Meanwhile cook the egg noodles in salted water until just tender, drain, and fold them into the beef and gravy.
- 7
Season to taste and serve in big bowls.
