Beef and Noodles
A comforting dish featuring tender beef, savory broth, and egg noodles, perfect for family gatherings and cozy dinners.
Ingredients
Main Ingredients
- 1 pound beef chuck or flank steak For rich flavor and tenderness
- 8 ounces egg noodles Traditional noodles ideal for capturing sauce
- 1 large onion, diced Adds depth to the dish
- 3 cloves garlic, minced Enhances flavor
- 2 medium carrots, sliced Adds nutrition and texture
- 4 cups beef broth Bring richness; can substitute with vegetable broth
- 1 tablespoon olive oil For sautéing beef and vegetables
Herbs and Spices
- 2 teaspoons fresh thyme Enhances flavor; can use dried if needed
- 2 leaves bay leaves Adds aromatic flavor
- to taste black pepper Season to taste
Instructions
Preparation
- In a large pot or skillet, heat a touch of olive oil over medium-high heat. Season the beef with salt and pepper and add it to the pot. Sear the meat until browned on all sides, then remove and set aside.
- In the same pot, add more oil if necessary and sauté diced onions and minced garlic until fragrant and translucent, about 3 minutes. Add sliced carrots and any other desired vegetables, cooking until softened, around 5 minutes.
- Return the beef to the pot and pour in beef broth until everything is submerged. Add fresh thyme and bay leaves, then bring to a gentle simmer. Cover and cook for about 60-90 minutes, or until the beef is fork-tender.
Cooking
- About 10 minutes before serving, add the noodles to the pot, ensuring they are submerged in the broth; add more liquid if needed. Cook until al dente.
- Once the noodles are cooked, remove the pot from heat. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs.
Notes
Always taste as you go to adjust flavors. For added richness, a splash of soy sauce or Worcestershire sauce can deepen the complexity.