Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • 1/4 cup cold water
  • 3 tbsp cornstarch
  • 1/2 cup heavy cream
  • 16 oz extra-wide egg noodles
  • 2 tbsp salted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat.
  2. Sear the beef in small batches until a deep mahogany-colored crust forms on all sides. Remove the seared beef and set aside on a plate.
  3. Lower the heat to medium. In the same pot, add the diced onions and sauté until translucent, scraping the bottom of the pot to release the browned beef bits (fond).
  4. Add the minced garlic and cook for 60 seconds until fragrant.
  5. Return the beef and any accumulated juices to the pot. Pour in the beef broth and Worcestershire sauce. Add the dried thyme and bay leaves.
  6. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 2 hours 45 minutes, or until the beef is fork-tender and the collagen has fully broken down.
  7. While the beef finishes, cook the egg noodles in a separate pot of salted boiling water according to package directions. Drain and toss with 2 tablespoons of salted butter.
  8. Whisk the cornstarch into the cold water to create a slurry. Stir the slurry into the beef pot and simmer for 2-3 minutes until the gravy thickens and becomes glossy.
  9. Stir in the heavy cream for a velvety finish. Remove bay leaves. Serve the beef and gravy over the buttered noodles and garnish with fresh parsley.