The classic Midwest staple of beef and noodles is not usually an exciting dish. But that's completely different when it comes to this easy-to-make recipe. The intense flavor that’s throughout the entire dish is derived from the browning of the beef in the pot before roasting. Simple ingredients come together with an easy process to reinvent this meal.
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Skip ahead:
00:00 Intro
00:44 Preparing the beef
02:32 Preparing the vegetables
05:27 Adding back the beef and cooking
07:53 Cooking the noodles
08:58 Adding everything together
10:17 Tasting the recipe
INGREDIENTS
- 3 lb chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 3 carrots, diced
- 2 ribs celery, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 bunch fresh parsley
- 8 cups beef stock
- 1 lb egg noodles
INSTRUCTIONS
- Preheat the oven to 350°F.
- Salt and pepper the roast on all sides. Add neutral oil to a 6-quart Dutch oven over medium heat. Sear the roast in the hot oil until well browned on both sides, 3-4 minutes per side. Once browned, remove the roast and set it aside.
- Add the carrots, celery, and onion to the Dutch oven. Sauté the vegetables until they are softened and beginning to brown, 4-6 minutes. Add the garlic and stir. Cut off the stems of the parsley and set the leaves aside. Using butcher's twine, tie the parsley stems with the thyme sprigs. Place the bundle in the Dutch oven and let cook for 2-3 minutes.
- Pour in the beef stock and place the roast in the stock. Cover the Dutch oven and place it in the preheated oven. Cook the roast until the meat is tender and easily pulls apart with a fork, 3 to 3 1/2 hours.
- Once the meat is cooked, remove the roast from the stock along with the packet of herbs. Bring the stock to a simmer over medium heat and add the noodles. Cook the noodles to al dente, adding up to 1 cup additional water if needed. Unlike traditionally cooked noodles in a large pot of water, this recipe cooks the noodles in just enough liquid, hence the need for more water. While the noodles are cooking, shred the roast into bite-size pieces. When the noodles are cooked any remaining liquid should be thickened and the consistency of a sauce.
- Add the shredded beef to the noodles, sprinkle with chopped parsley leaves, and serve.
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From my farm to your home. 🏡
My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. wyseguide.com
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.
30 июн 2024
