Old-Fashioned Beef & Noodles with Thick Brown Sauce

105 mins
Serves 6
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Directions

  1. 1Season beef with salt, pepper, and garlic powder.
  2. 2Season beef with salt, pepper, and garlic powder.
  3. 3Season beef with salt, pepper, and garlic powder.
  4. 4Lightly dredge in flour, shaking off excess.
  5. 5Lightly dredge in flour, shaking off excess.
  6. 6Lightly dredge in flour, shaking off excess.
  7. 7Heat oil in a large skillet or Dutch oven over medium-high heat.
  8. 8Heat oil in a large skillet or Dutch oven over medium-high heat.
  9. 9Heat oil in a large skillet or Dutch oven over medium-high heat.
  10. 10Brown beef in batches until deeply golden.
  11. 11Brown beef in batches until deeply golden.
  12. 12Brown beef in batches until deeply golden.
  13. 13Remove and set aside.
  14. 14Remove and set aside.
  15. 15Remove and set aside.
  16. 16Reduce heat to medium.
  17. 17Reduce heat to medium.
  18. 18Reduce heat to medium.
  19. 19Add butter if needed.
  20. 20Add butter if needed.
  21. 21Add butter if needed.
  22. 22Whisk in flour and cook 2–3 minutes until lightly browned.
  23. 23Whisk in flour and cook 2–3 minutes until lightly browned.
  24. 24Whisk in flour and cook 2–3 minutes until lightly browned.
  25. 25Slowly whisk in warm beef broth, scraping up browned bits.
  26. 26Slowly whisk in warm beef broth, scraping up browned bits.
  27. 27Slowly whisk in warm beef broth, scraping up browned bits.
  28. 28Add Worcestershire and black pepper.
  29. 29Add Worcestershire and black pepper.
  30. 30Add Worcestershire and black pepper.
  31. 31Return beef to the pot.
  32. 32Return beef to the pot.
  33. 33Return beef to the pot.
  34. 34Cover and simmer on low 1–1½ hours, until beef is fork-tender and sauce is thick.
  35. 35Cover and simmer on low 1–1½ hours, until beef is fork-tender and sauce is thick.
  36. 36Cover and simmer on low 1–1½ hours, until beef is fork-tender and sauce is thick.
  37. 37Boil egg noodles according to package directions.
  38. 38Boil egg noodles according to package directions.
  39. 39Boil egg noodles according to package directions.
  40. 40Drain.
  41. 41Drain.
  42. 42Drain.
  43. 43Stir noodles directly into the thick brown sauce or serve beef over noodles.
  44. 44Stir noodles directly into the thick brown sauce or serve beef over noodles.
  45. 45Stir noodles directly into the thick brown sauce or serve beef over noodles.
  46. 46Serve hot and heavy — gravy coating everything.
  47. 47Serve hot and heavy — gravy coating everything.
  48. 48Serve hot and heavy — gravy coating everything.

Ingredients

  • 2 lbs beef stew meat or chuck, cubed
  • 2 lbs beef stew meat or chuck, cubed
  • 2 lbs beef stew meat or chuck, cubed
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 cup all-purpose flour (for dredging)
  • 0.5 cup all-purpose flour (for dredging)
  • 0.5 cup all-purpose flour (for dredging)
  • 3 tbsp oil or butter
  • 3 tbsp oil or butter
  • 3 tbsp oil or butter
  • Pan drippings
  • Pan drippings
  • Pan drippings
  • 3 tbsp butter (if needed)
  • 3 tbsp butter (if needed)
  • 3 tbsp butter (if needed)
  • 3 tbsp all-purpose flour
  • 3 tbsp all-purpose flour
  • 3 tbsp all-purpose flour
  • 3 cups warm beef broth
  • 3 cups warm beef broth
  • 3 cups warm beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • Salt, to taste
  • Salt, to taste
  • Salt, to taste
  • 12 oz wide egg noodles
  • 12 oz wide egg noodles
  • 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