Directions
- 1Season beef with salt, pepper, and garlic powder.
- 2Lightly dredge in flour, shaking off excess.
- 3Heat oil in a large skillet or Dutch oven over medium-high heat.
- 4Brown beef in batches until deeply golden.
- 5Remove and set aside.
- 6Reduce heat to medium.
- 7Add butter if needed.
- 8Whisk in flour and cook 2–3 minutes until lightly browned.
- 9Slowly whisk in warm beef broth, scraping up browned bits.
- 10Add Worcestershire and black pepper.
- 11Return beef to the pot.
- 12Cover and simmer on low 1–1½ hours, until beef is fork-tender and sauce is thick.
- 13Boil egg noodles according to package directions.
- 14Drain.
- 15Stir noodles directly into the thick brown sauce or serve beef over noodles.
- 16Serve hot and heavy — gravy coating everything.
Ingredients
- 2 lbs beef stew meat or chuck, cubed
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 cup all-purpose flour (for dredging)
- 3 tbsp oil or butter
- Pan drippings
- 3 tbsp butter (if needed)
- 3 tbsp all-purpose flour
- 3 cups warm beef broth
- 1 tsp Worcestershire sauce
- 1 tsp black pepper
- Salt, to taste
- 12 oz wide egg noodles
Equipment
skilletDutch oven
Tips
- Chuck roast gives the best flavor
- Low and slow makes tender beef
- Sauce should coat the back of a spoon
- Even better the next day
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