Viral Beef n Noodles

Ingredients

• 12 oz wide egg noodles
• 2 lb beef chuck roast (cut into 2-inch pieces)
• fine sea salt (to taste)
• freshly-ground black pepper (to taste)
• 2 tbsp all-purpose flour
• 3 tbsp avocado oil (divided)
• 0.5 yellow onion (large, finely diced)
• 6.5 cloves garlic (pressed (6-7 cloves))
• 8 cup water (divided)
• 2 tbsp Better Than Bouillon Beef Base
• 2 tsp Worcestershire Sauce
• 2 sprigs fresh thyme
• 1 bay leaf (large)
• 2 tbsp cornstarch (for slurry)
• 2 tbsp cold water (for slurry)

Steps

1. 1

   Season the 2-inch beef chuck roast chunks generously with fine sea salt and freshly-ground black pepper.

2. 2

   Coat the seasoned beef chunks in 2 tablespoons of all-purpose flour.

3. 3

   In a large stockpot over medium-high heat, brown the beef in avocado oil, working in batches to avoid overcrowding the pan. Transfer the browned beef to a clean plate as you go.

4. 4

   Add more oil to the stockpot if needed. Add the diced yellow onion and sauté for 4-5 minutes, or until softened.

5. 5

   Stir in the pressed garlic and cook for 1 minute until fragrant.

6. 6

   Add the cooked beef back into the pot along with the fresh thyme sprigs, bay leaf, 2 teaspoons of Worcestershire sauce, and 6 cups of water. Stir to combine.

7. 7

   Bring the mixture to a low simmer, then stir in 2 tablespoons of Better Than Bouillon Beef base.

8. 8

   Reduce heat to maintain a gentle simmer, cover the pot, and cook for 2.5 hours, or until the beef is tender enough to shred easily with a fork.

9. 9

   Carefully transfer the cooked beef to a clean plate and shred it into bite-sized pieces using two forks. Discard the bay leaf and thyme sprigs from the pot.

10. 10

    Add the remaining 2 cups of water (or stock) to the pot and bring to a boil over high heat.

11. 11

    Add the 12 ounces of wide egg noodles and cook, stirring occasionally, until al dente.

12. 12

    In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water to create a slurry.

13. 13

    Stir the slurry into the pot to thicken the gravy to your desired consistency before adding the beef back in.

14. 14

    Remove the pan from the heat and stir in the shredded beef. Season with additional salt and pepper to taste before serving.

Notes

The author notes this is a great stovetop recipe because the beef flavors the stock all day. You can adjust the amount of cornstarch slurry to achieve your preferred gravy thickness.

Nutrition per serving

• main
• dinner
• comfort food
• beef
• noodles
• slow-cooked
• stovetop