Recipe Background
It doesn't get more comforting than Down-Home Beef & Noodles. It's because there simply isn't home cooking quite like it. Extra tender beef chunks in an herbaceous, hearty mushroom, and flavorful beef broth make for a truly savory combination with plenty of rich meaty flavor... yep, that's the good stuff. Buttery egg noodles are ready to soak up every last bit of that yummy flavor, too. You can't go wrong with the Down-Home Beef & Noodles, because it always finds a way to take you home.
It doesn't get more comforting than Down-Home Beef & Noodles. It's because there simply isn't home cooking quite like it. Extra tender beef chunks in an herbaceous, hearty mushroom, and flavorful beef broth make for a truly savory combination with plenty of rich meaty flavor... yep, that's the good stuff. Buttery egg noodles are ready to soak up every last bit of that yummy flavor, too. You can't go wrong with the Down-Home Beef & Noodles, because it always finds a way to take you home.
Ingredients
- 3 tablespoons flour
- 1 teaspoon seasoned salt divided
- 1 teaspoon ground black pepper divided
- 1 1/2 pounds beef stew meat or chuck roast cut into 1-inch pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 12 ounces mushrooms sliced
- 4 cloves garlic chopped
- 1 quart beef stock
- 2 tablespoons Worcestershire sauce
- 4 sprigs thyme
- 1 (12-ounce) bag frozen egg noodles
- sour cream optional, to taste, for serving
- parsley optional, to taste, chopped, for serving
Directions
- In a large bowl, combine the flour, 1/2 teaspoon of the seasoned salt, and 1/2 teaspoon of the black pepper.
- Add the beef pieces to the bowl and stir until well-coated.
- Heat a large Dutch oven over medium-high heat and add the butter and the olive oil, swirling to coat the bottom of the pan.
- Place the meat pieces in a single layer in the butter mixture and cook until they are golden-brown on one side, about 4-5 minutes.
- Stir the beef pieces and cook until they are browned on the other side, about 3-4 minutes.
- Transfer the beef to a plate.
- Reduce the heat to medium and add the onion, the mushrooms, the garlic, the remaining seasoned salt, and the remaining black pepper to the Dutch oven.
- Cook the mushroom mixture, stirring occasionally and scraping up any browned bits from the bottom of the pot, until it is tender, about 7 minutes.
- Add the beef stock, the Worcestershire sauce, the seared beef, and the thyme sprigs to the mushroom mixture.
- Bring the beef mixture to a simmer, cover, and then reduce the heat to low.
- Cook the beef mixture, with the stock just barely simmering, for 1 hour 15 minutes.
- Uncover the pot and discard the thyme sprigs.
- Add the egg noodles to the beef mixture and increase the heat to medium-high.
- Cook the noodle mixture, stirring occasionally, until it comes to a simmer.
- Reduce the heat to medium-low and cook the noodle mixture until the noodles are tender, about 20-25 minutes.
- Serve the beef and noodles, and immediately top with the sour cream and the parsley.
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