Slow-Simmered Beef and Noodles That Taste Like Sunday Afternoon
This beef and noodles recipe builds deep flavor from a good sear and a long, slow simmer – tender chuck, wide noodles, and a silky gravy that clings to everything. Just 25 minutes of hands-on work for a bowl that tastes like you've been tending it all day.
Equipment
- Heavy-bottomed Dutch oven or large pot with lid
- Tongs
- Wooden spoon
- Large pot for boiling noodles
Ingredients
For the Beef and Gravy
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tbsp vegetable oil or canola oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 4 cups low-sodium beef broth
- 1 cup water
- 2 sprigs fresh thyme (or 1 tsp dried)
- Salt and freshly ground black pepper, to taste
For Serving
- 12 oz wide egg noodles
- Fresh parsley, chopped (for garnish, optional)
Instructions
Prepare the Beef
- Pat the beef dry with paper towels and season generously with salt and pepper. Heat 2 tbsp oil in a Dutch oven over medium-high heat until it shimmers. Add beef in a single layer – work in batches if needed – and let it sit undisturbed for 3-4 minutes per side until deeply browned. Transfer to a plate and set aside.
- Reduce heat to medium. Add the diced onion and cook, stirring occasionally, for 5-6 minutes until softened and beginning to brown. Add the minced garlic and cook one minute more until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes until it darkens and smells caramelized. Sprinkle the flour over everything and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually pour in the beef broth and water, scraping the bottom of the pot with a wooden spoon to lift up the browned fond. Add the thyme sprigs. Return the beef along with any accumulated juices to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2 hours. Check occasionally to ensure it's barely bubbling.
Finish the Dish
- After 2 hours, the beef should be fork-tender – it should shred easily with a gentle push. If still firm, cook another 20-30 minutes.
- Cook the egg noodles in boiling salted water until al dente, about 6-8 minutes. Drain well and return to the pot.
- Pour the beef and gravy over the noodles and stir gently to combine. If the gravy is too thin, let it simmer uncovered for 5-10 minutes before adding to the noodles.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired. Serve hot.
Notes
Tips for Success:
- Don't rush the sear – crowding the pot steams the meat instead of browning.
- Let the dish rest 10 minutes before serving so noodles absorb the gravy perfectly.
- If the gravy is too thin, simmer uncovered for the last 20 minutes to reduce.
- Store leftovers in an airtight container for up to 4 days. Reheat gently with a splash of broth.
- Freeze the gravy and beef separately from the noodles for best results.
- Gluten-free: Use 1-to-1 gluten-free flour and wide rice noodles.
- Meatless: Replace beef with 1 lb sliced cremini mushrooms.
- Spicy: Add ½ tsp red pepper flakes with the garlic.