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BEEF AND NOODLES RECIPE

Try this delicious Beef and Noodles dish for the ultimate comfort food. It has sweet peas and succulent, tender meat that are drenched in an opulent, delicious sauce. This recipe is the definition of comfort food; it goes well with mashed potatoes or egg noodles for a filling dinner you'll want to eat again and again.
Prep Time40 minutes
Active Time35 minutes
Total Time1 hour 25 minutes
Course: dinner
Cuisine: American, asian
Keyword: BEEF AND NOODLES, BEEF AND NOODLES RECIPE, BEEF RECIPE, NOODLES RECIPE
Yield: 6
Cost: 19

Materials

  • 2½ pounds chuck roast Note 1
  • 1-2 tablespoons olive oil
  • Fine sea salt & pepper
  • 2 tablespoons unsalted butter
  • 1 large yellow onion chopped (~2 cups)
  • 1 tablespoon minced garlic 3-4 cloves
  • 1¼ teaspoon each: dried parsley and paprika
  • ¾ teaspoon each: dried oregano dried thyme, & onion powder
  • 2 tablespoons Dijon mustard
  • 1½ tablespoons Worcestershire sauce
  • 1 cup low-sodium beef broth Note 2
  • ⅓ cup white flour
  • 1 cup heavy whipping cream
  • 1 bag 10 oz. frozen peas
  • Optional: 1 tsp beef bouillon powder 1 tbsp red wine vinegar, fresh thyme or parsley
  • For serving: cooked egg noodles 16 oz. or mashed potatoes

Instructions

  • BEEF: Take the beef out of its packing and use a paper towel to wipe dry all over. Cube the meat, measuring 1-1/2 inches. Season everything with salt and pepper, one tsp apiece. In a large, heavy-bottomed saucepan or skillet,* heat 1 tablespoon of oil over high heat. Don't overcrowd the pan; you'll need to brown the meat in small batches. Add the beef in a single layer. and let to gently sear for four minutes on each side. After removing, proceed cooking the remaining meat, using extra oil as necessary. Move the seared steak to a different bowl and put it away for the time being.
  • GARLIC & ONION: After the steak is completely seared, take the skillet off of the burner and give it a couple of minutes to cool. Don't clean the pan. Place the pan back on top of the burner, increase the heat to medium-high, and then add the butter. Add the onion and garlic when the butter has melted. Sauté for 3 to 5 minutes, or until golden. As you combine, scrape off all the browned crumbs from the pan's bottom. Scrape all of the contents from this pan into the slow cooker or Instant Pot using a spatula.
  • COOK: Add 2 tablespoons Dijon, 1½ tablespoons Worcestershire sauce, 1¼ teaspoons dried parsley and paprika, and ¾ teaspoon each of dried oregano, thyme, and onion powder to the saucepan along with the beef stock. After giving it a good stir, add the steak back to the dish along with any liquids. Press as much of the meat underneath the liquid as you can while stirring softly.
    When using an Instant Pot, shut the cover, cook on high pressure for 35 minutes, then let the pressure naturally drop for 10 minutes (or manually release the remaining pressure after 10 minutes). Cook on low for 8 hours (as advised) or on high for 5 hours (slightly less tender) if you're using a slow cooker.
  • EGG NOODLES: When almost done, cook the egg noodles or make mashed potatoes according to the instructions on the package.
  • THICKEN: After the meat has finished cooking, remove the cover and give it a stir. Pour 1/3 cup of flour into another basin. Take out half a cup of the liquid (without any meat) from the Instant Pot or slow cooker and combine it with the flour in a bowl. Use a fork to quickly whisk the mixture until it becomes smooth and thick. Transfer the thickened mixture and the heavy cream to the saucepan using a spatula. Add the peas and mix.
  • ENJOY: If you think it needs more salt, taste and add more beef bouillon. Taste again, and if necessary, add more salt or pepper. If you want a bit more acidity—you won't taste it, but it creates a wonderful balance—add more red wine vinegar. Mix well and serve with mashed potatoes or cooked egg noodles. If desired, garnish with parsley or fresh thyme. Have fun!

Notes

Note 1: Chuck roast: Tender, juicy flesh comes from a well-marbled chuck roast. Be patient while searing the meat. This gives the meat chunks a crispy outside and enhances the flavor of the meal as a whole. Moreover, we want to save the fond that remains after cooking the meat. (Fond is the lovely caramelized residue at the bottom of the pan after you've seared meat; it gives the sauce a ton of flavor.)
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Note 2: Broth with beef: Choosing a premium, low-sodium beef broth is essential to preventing a too salty sauce. Swanson® is our preferred brand of store-bought beef broth because of its superior quality compared to other brands.
  • Please read the blog post in its entirety for more tips + tricks.