Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp butter

Instructions:

  1. Toss the beef cubes in flour, salt, and pepper until evenly coated.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Add the beef in batches and sear until each side is a deep mahogany brown. Remove beef and set aside.
  3. Lower heat to medium. Add the diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Use a whisk to scrape up the brown bits (fond) from the bottom of the pot.
  5. Return the seared beef to the pot. Pour in the beef broth and Worcestershire sauce, then add the thyme and bay leaf.
  6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 90 minutes, or until the beef is fork-tender.
  7. While the beef finishes, boil the egg noodles in a separate pot of salted water until al dente. Drain and toss with butter.
  8. Gently fold the noodles into the beef and gravy, simmering for another 2–3 minutes until the sauce reaches a glossy, thickened consistency.
  9. Garnish with chopped fresh parsley before serving.