Description
A comforting, hands-off meal of tender, slow-cooked beef in a savory broth, served over buttered wide egg noodles. The beef becomes melt-in-your-mouth soft, infused with aromatics and a touch of tomato richness, making this dish perfect for busy days or cozy family dinners.
Ingredients
2 pounds beef chuck roast, cut into 2-inch cubes
1 tablespoon olive oil
Salt and freshly ground black pepper
1 large onion, diced
3 garlic cloves, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
12 ounces wide egg noodles
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley (optional)
Instructions
Heat the olive oil in a skillet over medium-high heat. Season the beef cubes generously with salt and pepper, then sear them in batches until browned on all sides. Transfer the seared beef to the slow cooker. Add the diced onion and minced garlic to the skillet and cook briefly until softened and fragrant, then scrape in any browned bits and pour them into the slow cooker.
Pour the beef broth over the meat, then stir in the tomato paste, Worcestershire sauce, dried thyme, and tuck in the bay leaf. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender and the flavors are well combined.
About 20 minutes before serving, bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente according to package instructions. Drain the noodles and return them to the pot. Stir in the butter until melted and the noodles are lightly coated.
Remove and discard the bay leaf from the slow cooker. Use a slotted spoon to transfer beef pieces to a serving platter, then stir the cooking liquid to recombine. Spoon the broth and vegetables over the noodles and top with the shredded beef. Garnish with chopped parsley if desired.
Notes
For extra depth of flavor, deglaze the searing skillet with a splash of red wine before adding the onions and garlic. Leftover beef and sauce can be refrigerated and reheated gently over low heat, stirring occasionally, and served over mashed potatoes or rice. To lighten the dish, swap half of the noodles for spiralized zucchini or serve over cauliflower rice. If the sauce is too thin after cooking, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then cook on high for 15 more minutes.