Ingredients:

  • 3 lbs beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion
  • 4 cloves garlic
  • 6 cups low sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 whole bay leaves
  • 12 oz wide egg noodles
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1/4 cup fresh parsley

Instructions:

  1. Dry the 3 lbs beef chuck roast thoroughly with paper towels.
  2. Season the beef cubes with 2 tsp kosher salt and 1 tsp black pepper.
  3. Sear the beef in 2 tbsp vegetable oil over medium high heat in batches. Cook 5 minutes until a dark brown crust forms.
  4. Sauté the 1 large yellow onion in the same pot. Cook 4 minutes until translucent and soft.
  5. Stir in 4 cloves minced garlic. Cook 1 minute until fragrant and pale gold.
  6. Deglaze the pot with 6 cups beef bone broth, scraping the bottom.
  7. Add 2 tbsp Worcestershire sauce, 1 tsp dried thyme, and 2 bay leaves.
  8. Simmer the mixture on low heat with the lid slightly ajar. Cook 2 hours until the beef is tender.
  9. Boil the 12 oz wide egg noodles directly in the pot. Cook 8 minutes until the noodles are soft but firm.
  10. Thicken the sauce by whisking 1 tbsp cornstarch with 1 tbsp cold water and stirring it in. Cook 2 minutes until glossy and thick.
  11. Finish the dish by stirring in 1/4 cup chopped fresh parsley before serving.